Ingredients

• 1 pound Peeled & Deveined Wild Local Shrimp
• ½ pound Andouille Sausage – cubed
• ½ pound pepper bacon – diced (or other favorite bacon)
• ¼ cup green onion
• 1 green or red onion for flavor and color
• ¼ cup self-rising flour (for roux)
• Self-rising flour for breading shrimp
• ¼ cup evaporated milk
• Water

Directions

• Soak shrimp in evaporated milk for 2 hours
• Lightly bread and fry shrimp until golden brown.  Set aside on folded paper towels to drain.
• Put bacon and sausage in sauté pan.
• Add self-rising flour when bacon and sausage is fully cooked.
• Simmer and stir to brown roux.
• Add green onions.
• Add water to adjust gravy to desired thickness.
• Add shrimp.
• Serve over South Carolina Stone Ground Grits.

Cook the grits according to package directions.  (Stone Ground Grits available at Sea Eagle Market and at CJ Seafood Express)

 
Click below for a pdf of:
ftp://seaeaglemarket@ftp.seaeaglemarket.com/newsletters/recipes/Shrimp%20and%20Grits.pdf
Shrimp and Grits