Prep 15 mins
Cook 20 mins
If you visit Charleston, SC, you will discover many, many variations of this recipe. In fact, I rarely make it the same way twice but I love every one of them
- 1 lb shrimp
- 4 slices bacon
- 1⁄2 medium onion
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 medium jalapeno pepper
- 1⁄4 red pepper
- 1⁄4 teaspoon Lawry's Seasoned Salt
- 1⁄4 cup all-purpose flour
- 1 stalk green onion
- Cut up the shrimp into thirds and season with Season Salt and set to the side. Make sure you keep the shells. Put shells in enough water to cover and boil until pink. Discard shells and keep the water.
- Fry the bacon in a medium skillet and set aside to drain. Reduce the drippings to approximately 2 tablespoons.
- Finely dice the onion, red pepper and jalepeno pepper.
- Saute the onion jalepeno pepper and red pepper until soft. Sprinkle the drippings and veggies with 2 tablespoons of flour and make a roue.
- Pour the shrimp water over the roue until smooth and creamy. Add the chopped shrimp and cook on low until shrimp turn pink. At the last minute, crumble the cooked bacon and stir into the shrimp and gravy. Remove from heat.
- Pour over a bed of hot white rice. Before serving, finely chop the green onion and sprinkle on top.
- Serve on a bed of rice (jasmine works well).
Shrimp and grits to me brings back memories of New Orleans. I reduced the recipe to 2 servings and seasoned the shrimp with Cajun Seasoning. This was served over stone ground grits for a wonderful brunch. Made for *PAC Spring 2008*