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Edisto Island Shrimp and Grits Recipe

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This recipe for Edisto Island Shrimp and Grits, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ashley Penman
Added: Saturday, October 29, 2005


1 cup grits
4 cups water
2 Tbs. butter
1 lb. shrimp, peeled
1 med. onion, chopped
6-8 slices bacon
4 oz. ketchup
3/4 can chicken broth
1/2 tsp. salt
1/2 tsp. pepper
4 shakes Worcestershire sauce
Tabasco sauce
2 Tbs. cornstarch
1/2 cup cold water

In heavy saucepan, bring 4 cups water to a boil. Add grits and butter, salt and pepper to taste. Let cook over low heat, stirring often at least 1 hour. In large iron skillet, cook bacon over medium-high heat until crisp. Remove bacon and place on paper towels to drain. Using bacon grease, saute onion over medium heat until tender. Add chicken broth, ketchup, salt, pepper, Worcestershire sauce and Tabasco to taste (5 shakes Tabasco for medium heat). Add shrimp and crumbled bacon and let simmer over low heat until shrimp are pink. Mix together cornstarch and water in cup and add to shrimp mixture by small amounts until consistency is gravy-like. Serve over grits.




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