Name: Deep Fried Shrimp with Brown Onions and Grits
Yield: Yields 4 to 6 servings
Cuisine: United States
Ingredients: ½ teaspoon freshly ground black pepper; Juice of 1 lemon; 8 tablespoons flour; 10 tablespoons cold water; 1 teaspoon salt; 2 tablespoons chopped scallions; 2 tablespoons chopped, fresh parsley; ½ teaspoon salt; 3 cups (705 ml) hot, cooked grits; 2 tablespoons (30 g) butter; 2 tablespoons (30 g) bacon fat; 7 cups (1650 ml) very thinly sliced onions; Peanut oil sufficient to cover a skillet to the depth of ¼ inch (⅔ cm); ¼ cup (60 ml) water; 1¼ pounds (565 g) large, raw shrimp, peeled; 2 egg whites

Preparation info

Yields
4 to 6
servings

Difficulty
Medium

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