Recipe information
Yield
serves 4
Ingredients
2 strips bacon
1/4 cup chopped onion
2 cups uncooked shrimp, peeled and deveined (small ones preferred)
2 tablespoons all-purpose flour
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 1/2-2 cups water
The Lady’s House Seasoning
Preparation
Fry the bacon in a heavy skillet and remove from the pan; set aside. Sauté the onion in the bacon grease until soft. Add the shrimp and stir for a minute or two. Stir in the flour until the shrimp are coated. Add the ketchup and Worcestershire sauce, then slowly stir in 1 1/2 to 2 cups of water—enough to make a good gravy. Add House Seasoning to taste. Serve with grits for breakfast or brunch.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
