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Charleston Shrimp 'n' Gravy

Charleston Shrimp 'n' Gravy

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ALRAYNA

Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Vivagirl
52
5/13/2006

100% Authentic and absolutely wonderful! I was born and raised in Charleston, and come from a family of local cooks and this is truly authentic and what the locals recognize as shrimp and grits. The gravy is deeply flavorful, and the shrimp is just done, not overcooked. You can add a tad of heavy cream towards the end if you want an even more velvety texture in the grits. This is the real deal and as a born and raised Charleston, I say excellently done.

STHRNGIRL
33
8/5/2005

Outstanding! The gravy is out of the world. I served this to someone who'd never heard of shrimp & grits and turned up their nose......Total convert! They were braggin about the dish to anyone who'd listen. Wonderful Dish. You can add more or less water to the gravy til it's your desired thickness.

Skipper
27
4/4/2006

Excellent recipe! making the roux dark brown brings out so much flavor! My husband loved it.. and did I we will have this again. Optional tweak of recipe.. layer grits in a 9x13 bake pan.. and then layer the shrimp mixture and top with another layer of grits.. sprinkle with cheese of your choice.. and wham-o you have shrimp & grits cassarole.. served like a lasagna. thanks for sharing is FAB recipe!