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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the McClellanville Coast Seafood cookbook. I call this recipe boat shrimp because we used to make them this way when we went fishing at the Cape. It only requires ingredients you keep on your boat. Small creek shrimp are best for flavor -Goerge Stroman, Jr. Ingredients:
1 tablespoon butter |
2 lbs shrimp |
1/2 onion, vidalia, cut in very thin slices |
1/4 teaspoon garlic salt (to taste) |
1/2 teaspoon salt (to taste) |
1/4 teaspoon basil (to taste) |
2 tablespoons flour |
1 tablespoon vinegar |
Directions:
1. Grab a cast iron pan; set it on the stove. Melt butter on medium-high heat. Add shrimp and onion; stir while cooking until shrimp are coated. Sprinkle on spices to taste. Sprinkle on flour; turn and coat shrimp. Add enough water to make gravy. Add vinegar. Serve over rice.
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