Deep Fried Shrimp with Brown Onions and Grits

Preparation info
  • Yields

    4 to 6

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Shrimp and grits are a popular combination from Wilmington, North Carolina, to the northern Florida coast. Carolinians attribute remarkable properties of increasing longevity to eating it regularly for breakfast. Often the shrimp are sautéed in bacon fat and served with a gravy spiked with onion and green pepper over grits. Below is a more sophisticated and complicated version in which the grits are a remarkably effective foil for bringing out all the flavor of the crispy and quickly cooked