Breakfast Shrimp

Breakfast Shrimp is a classic Low Country preparation of shrimp and grits. Credited to Mrs. Ben Scott Whaley in the Charleston Receipts cookbook.

Yield: 4 servings.

Ingredients

• 2 tablespoons chopped onion
• 2 teaspoons chopped green bell pepper
• 3 tablespoons bacon grease
• 1 1/2 cups small, peeled raw shrimp
• 1 1/2 tablespoons all-purpose flour
• 1 cup water (or more)
• Salt and pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon tomato ketchup

Instructions

1. Fry onion and green pepper in bacon grease.
2. When onion is golden, add shrimp; turn these several times with onion and pepper. Add enough water to make a sauce — about 1 cup. Do not cover shrimp with water or your sauce will be tasteless. Simmer for 2 or 3 minutes and thicken with flour and a little water made into a paste.
3. Add salt, pepper, Worcestershire sauce and ketchup. Cook slowly until sauce thickens.
4. Serve with hominy.