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Mar 062013

Gritty Southern Style Shrimp

Woke up this morn to very chilly temps and not enough covers on the bed. I know I should not complain as some folks up north are getting hammered today with snow and sleet! I still miss the snow after being here for many moons and hopefully we will get to go up north and see some next year. Today is National Frozen Food Day and as I am not one for buying premade frozen dinners, I do like to cook in bulk to fill my freezer for future meals. I guess I am totally off the grid here as I am doing a seafood recipe, but I do have some frozen shrimp tucked away in my freezer and husband is getting antsy for some shrimp or scallops!


Gritty Southern Style Shrimp
  • 2 lbs cooked, peeled and deveined shrimp
  • 2 bunches of scallions, chopped with tops
  • 1 large bell pepper, chopped
  • Bacon drippings for frying
  • 1-1/4 cups water, divided
  • ¼ cup flour
  • ¼ cup bottled or homemade chili sauce
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • Hot cooked grits
  1. In a large skillet, saute the scallions and peppers over medium heat just until tender.
  2. Add the shrimp and 1 cup of the water and simmer for about 3 minutes.
  3. Combine the remaining water with the flour to make a paste and add to the shrimp mixture, stirring constantly until thickened.
  4. Add the chili sauce, Worcestershire sauce, salt and pepper; simmer, stirring constantly.
  5. Serve shrimp over desired amount of grits, about 1 cup per serving works well.


If you are not a grits fan, this is also great served over rice! Hope you enjoy!


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