Ingredients

  • 1 1/2 cups chopped celery
  • 3/4 cup chopped green pepper
  • 1 cup chopped onion
  • 2 tblsp. melted butter or margarine
  • 3 lb. small shrimp, peeled and deveined
  • 2 tblsp. cornstarch
  • 3 tlbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 to 1 tsp. pepper
  • 1 tsp. seafood seasoning
  • 1 cup water
  • 1 cup chopped radishes
  • Hot cooked grits

Directions

Saute' celery, green pepper, and onion in butter until just tender. Add shrimp, cornstarch, Worcestershire sauce, salt, pepper, and seafood seasoning. Stir gently. Add water; cook over medium heat, stirring constantly, until thickened. Reduce heat and simmer 15 to 20 minutes, stirring occasionally. Add radishes; heat thoroughly. Serve over hot cooked grits.

Yield: 10 to 12 servings



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Submitted 6/13/05.
Source: "Southern Living", June 1980
Submitted By: Teresa Johnson
techgoddess@att.net
Shrimp and Grits