Charleston Shrimp n Gravy || Gracefult Kitchen

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Charleston Shrimp n Gravy

Rice

This shrimp 'n' gravy, an original Charleston favorite, is usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

Ingredients

3 slices bacon
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 onion, chopped
1 green bell pepper, seeded and chopped
1 pound large shrimp, peeled and deveined
2 teaspoons seasoned salt with no MSG
ground black pepper to taste
1/2 teaspoon garlic powder, or to taste
1 ½ cups chicken stock
1 green onion, chopped

Description

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, rice, or biscuits. Crumble bacon slices on top.