Breakfast Shrimp

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


  • 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 flour
  • 1 cup water (or more)
  • Salt and pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tomato ketchup


  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.

Makes 4 servings.

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