Classic Charleston Breakfast Shrimp

Preparation info

  • Serves


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

This is what most Charlestonians think of as shrimp and grits. The secret to a nonpasty gravy is to cook the flour, which takes about 5 minutes. Even the largest shrimp need only cook for 3 minutes.


  • 1 cup (½ pound) peeled shrimp
  • 2 tablespoons (


In a bowl, sprinkle the shrimp with the lemon juice, salt, and cayenne and set aside. Heat the bacon grease in a skillet and sauté 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 ¾ cup water or stock, stir