This shrimp n gravy an original Charleston favorite is usually served as shrimp n grits Serve over fresh hot grits rice or biscuits
Prep Time
45 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Cook bacon in a large skillet over medium heat until browned. Drain bacon on a paper towel-lined plate. Set aside.
Add butter to bacon drippings in the skillet. When butter begins to sizzle
sprinkle with 3 tablespoons flour. Reduce heat to medium-low and cook
stirring frequently
until dark brown
about 12 minutes. Do not let roux scorch; reduce heat if needed.
When roux reaches dark brown
increase heat to medium-high and add onion and bell pepper. Cook and stir just until softened
2 to 3 minutes.
Meanwhile
place shrimp in a medium bowl and toss with seasoned salt
pepper
garlic powder
and remaining 1 tablespoon flour.
Add shrimp mixture to onion mixture in the skillet and stir constantly for 1 minute. Whisk in chicken stock and reduce heat to low. Cook until broth is thickened
1 to 2 minutes. Do not overcook shrimp. Sprinkle with green onion and remove from heat.
Serve shrimp and gravy over fresh hot grits
