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Breakfast Shrimp

A classic Low Country preparation of shrimp and grits. Credited to Mrs. Ben Scott Whaley in the Charleston Receipts cookbook.

Makes 4 servings

2 tablespoons chopped onion
2 teaspoons chopped green bell pepper
3 tablespoons bacon grease
1 1/2 cups small, peeled raw shrimp
1 1/2 tablespoons flour
1 cup water (or more)
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 tablespoon tomato catsup

Fry onion and green pepper in bacon grease. When onion is golden, add shrimp; turn these several times with onion and pepper. Add enough water to make a sauce — about 1 cup. Do not cover shrimp with water or your sauce will be tasteless. Simmer 2 or 3 minutes and thicken with flour and a little water made into a paste. Add salt, pepper, Worcestershire sauce and catsup. Cook slowly until sauce thickens. Serve with hominy.