Active Time

　　25 min

　　Total Time

　　25 min

　　This shrimp's gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning. Grab some grits or a warm biscuit to help sop up the juices.

　　Editor's Note: This recipe—similar to one that Lewis and Peacock included in their book, The Gift of Southern Cooking, appeared in a special edition of Gourmet, which served as a tribute to Lewis, and featured her previously-unpublished essay, “What is Southern?” along with recipes for the dishes she mentioned throughout the piece. “I miss her incredibly," says Peacock, a longtime friend and collaborator, in an article about their relationship a few pages later. "What helps is making biscuits.”

Ingredients

　　3/4 stick unsalted butter

　　2 medium onions, finely chopped

　　1/2 cup thinly sliced scallion

　　2 garlic cloves, finely chopped

　　1 teaspoon kosher salt

　　2 pound medium or large shrimp, peeled and deveined

　　1/2 to 1 cup water

　　Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.