Seining for small sweet creek shrimp is a favorite Lowcountry pastime, and happily results in this meal from Ben Moise's The South Carolina Wildlife Cookbook (South Carolina Wild Life, 1981). Serve it with crisp bacon and a pot of steaming coffee.
2 lbs. small creek shrimp
1 small onion, finely chopped
1⁄4 tsp. ground black pepper
3 tbsp. bacon fat
3 tbsp. flour
1. Boil shrimp in 3 cups of water for 5 minutes. Cool shrimp, reserving liquid.
2. Cook onions and pepper in bacon fat. Add flour and stir until mixture begins to turn brown.
3. Pour in the shrimp liquid, and cook 2–3 minutes, stirring vigorously. Add shrimp, lower heat, simmer 4 minutes, and serve over hominy.