Cooper River Smuttered Shrimp By, Sallie Robinson

Cooper River Smuttered Shrimp

1 cup cooking oil or bacon grease
2 cups shrimp, peeled and deveined
1 cup flour
1 medium onion, chopped
1 stalk celery, chopped
½ medium green bell pepper, chopped
2 cups hot water
paprika, to taste
salt and pepper, to taste
garlic powder, to taste

Heat the oil in a skillet. Sprinkle the shrimp with paprika, salt, pepper and garlic powder. Place 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 adjust the heat so the flour browns, but doesn’t burn. Shake excess flour from shrimp, then add to the hot skillet and cook until brown on both sides. Drain oil and add onion, bell pepper, celery and hot water. Add more seasoning, if desired. Cover the skillet and simmer for 10 to 15 minutes, until gravy thickens. Serve over rice, grits, or potatoes.