Monday, January 17, 2011

Breakfast Shrimp Gravy

Moving on into the Gravy chapter. Is there any other cookbook in America that has a gravy chapter?

The first recipe is from South Carolina, a Breakfast Shrimp Gravy, clearly the birthplace of the shrimp and grits which once upon a time seemed innovative, but now have been on menus so long that I never bother with them. And I won't bother with restaurant shrimp and grits anymore now that I can make these.

Here's all it takes.

Basically you cook bacon which produces grease and into that you add onions then flour to make a roux. I'm sure you could make the roux lighter or darker depending on your preference. Mine is a light copper. Then you cook the shrimp in the roux

and serve over grits. (I confess I used quick grits, never instant!; I didn't want to cook grits for longer than it took to cook everything else.)

As good as any shrimp and grits I've paid $20 for.

The recipe was easy to follow, but I did find I needed to reduce the heat and/or the cooking time throughout.

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