• 2 Ratings



  • Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. In small bowl, combine shrimp, lemon juice, and ground red pepper; let stand while cooking vegetables.

  • In medium skillet, heat bacon drippings or butter over medium heat for 30 seconds. Add onion and sweet pepper; cook for 4 to 5 minutes or until vegetables are tender. Stir in flour. Cook and stir about 2 minutes or until golden. Carefully stir in broth; add shrimp. Cook and stir over medium heat for 1 to 2 minutes or until mixture is thickened and bubbly. Cook 1 to 2 minutes more or until shrimp turn opaque. Season to taste with salt and black pepper. Serve over hominy grits or biscuits. Makes 2 or 3 servings.


If using bacon drippings, cook 3 to 4 slices bacon to yield 2 tablespoons bacon drippings. Crumble cooked bacon over or serve strips with Edisto Breakfast Shrimp, if desired.

Nutrition Facts

308 calories; 14 g total fat; 5 g saturated fat; 143 mg cholesterol; 779 mg sodium. 25 g carbohydrates; 1 g fiber; 19 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0