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Here's the recipe:
Breakfast Shrimp Gravy
from Mary Beverly Edge of Bowman, South Carolina
as contributed to the Southern Foodways Alliance Community Cookbook.
Ingredients:
1 1/2 pounds small shrimp, peeled and deveined
Juice of 1 lemon
Hot pepper sauce
6 slices bacon, coarsely chopped
2 Tbsp finely chopped onion
1/2 cup chopped green onions (white and tender green parts)
2 Tbsp all-purpose flour
1 cup chicken stock, shrimp stock, or water
1/2 tsp salt
Directions:
Toss the shrimp and the lemon juice and a few shakes of hot pepper sauce in a bowl. Let it sit while you start the gravy.
Fry the bacon in a large skillet over medium heat until browned but not crispy or hard. Stir in the onion and cook, stirring often, until softened, about 5 minutes. Stir in the green onions. Sprinkle the flour over the onion mixture and cook, stirring and scraping from the bottom of the pan until the flour lightly browns, about 5 minutes.
Stir in the stock and salt and cook, stirring, until the gravy thickens, about 5 minutes.
Stir in the shrimp and the accumulated liquid and cook, until they are opaque, 3 to 5 minutes.
Serve at once over hot, buttered grits.
Yield: 4 to 6 servings.
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