Cooper River Smuttered Shrimp |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From GULLAH HOME COOKING THE DAUFUSKIE WAY. This is similar to shrimp and grits. Ingredients:
1 cup cooking oil or 1 cup bacon grease |
2 cups shrimp, peeled and deveined |
1 dash paprika |
1 dash salt and black pepper |
1 dash garlic powder |
1 cup flour |
1 medium onion, chopped |
1/2 medium green bell pepper, chopped |
1 stalk celery, chopped |
2 cups hot water |
Directions:
1. Heat oil in a skillet. Sprinkle the shrimp with paprika, salt, pepper, and garlic powder. Place the flour in a bag or bowl, add the seasoned shrimp, and shake or toss to coat well. Test the oil temperature by dropping in a dab of flour and adjusting the heat so the flour browns, not burn. Shake excess flour from the shrimp, then add them to the hot skillet and cook until brown on both sides (don't overcook or the shrimp will get chewy). Drain the oil. Add the onion, bell pepper, celery, and hot water. Add seasoning, if needed, to taste. Cover the skillet and simmer 10 to 15 minutes, until the gravy thickens. Serve over rice, grits, or potatoes.
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