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Shrimp and Grits


This recipe for SHRIMP AND GRITS BREAKFAST, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, August 28, 2008


1 pound medium headless shrimps
1 small yellow onion, chopped
1 large garlic clove, minced
1 celery stalk, chopped
2 Tablespoons all purpose flour
2 Tablespoons vegetable oil
2 Tablespoons butter
Salt and cayenne pepper

Breakfast Grits, preferably yellow
(1 cup cooked grits per serving)

1. Peel shrimps, save shells
2. Season shrimp with Creole seasoning, set aside
3. Boil shrimp shells in 3 cups of water until liquid is reduced to 2 cups
4. In a skillet add flour, butter and vegetable oil to make a roux. Over medium heat, stirring constantly, cook for 30 minutes or until roux is dark brown in color being careful not to let it burn.
5. When roux is ready, turn heat off and add onion, celery and garlic and cook until onion and celery are wilted.
6. Add shrimp stock and blend to a thick gravy-like consistency. Simmer, stirring occasionally until the gravy is lightly thicken. (Gravy thickness should be such that the gravy stays in place on top of the grits)
7. Add the seasoned shrimp and cook for another 5 minutes longer or until shrimp are cooked through.
8. Taste and adjust the seasoning (not too much seasoning or it will overpower the grits)

This is a great special dish that can be served for breakfast, lunch or dinner. Add hot homemade biscuits for breakfast or skillet cornbread for lunch or dinner. As a dinner first course, follow with a simple fish or poultry course.


Breakfast Biscuits
Skillet cornbread
Homemade preserves or pure cane syrup




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