Description
Authentic original Charleston favorite shrimp recipe usually served as ‘shrimp n grits.’ Serve over fresh hot grits, rice, or biscuits.
Ingredients
- 3 slices bacon
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 teaspoons seasoned salt with no MSG
- ground black pepper to taste
- garlic powder to taste
- 2 tablespoons butter
- 4 tablespoons all-purpose flour, divided
- 1 pound large shrimp, peeled and deveined
- 1 ½ cups chicken stock
- 1 green onion, chopped
Instructions
- Place the bacon in a large skillet over medium heat. Fry until browned
- then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle
- sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low
- and cook for about 12 minutes
- stirring frequently
- until dark brown. Don’t let it scorch – if it starts to
- just reduce the heat.
- When the roux reaches dark brown
- increase the heat to medium-high
- and add the onions and bell pepper. Cook and stir for a couple of minutes
- just until softened. Meanwhile
- place the shrimp in a bowl
- and toss with seasoned salt
- pepper
- garlic powder
- and remaining flour. Pour into the pan
- and stir constantly for 1 minute. Whisk in the chicken stock
- and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don’t cook much longer
- or the shrimp will become tough. Sprinkle the chopped green onion over it
- and remove from the heat. Serve over fresh hot grits
- rice or biscuits. Crumble the bacon slices on top.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4