Classic Charleston Breakfast
- In a bowl, sprinkle the shrimp with lemon juice, salt and cayenne and set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent (about 10 minutes).
- Sprinkle the flour over the vegetables and stir constantly for about 2 minutes, until the flour begins to brown. Add the shrimp and about 3/4 cup of liquid, stirring constantly and turning the shrimp to cook evenly.
- Cook for another 2 to 3 minutes until shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra liquid if necessary.
- Serve immediately over the hot grits.
- and I'll be right over.