Occasionally, I think I would rather do without dinner than cook. We live too far away from restaurants to get take-out, and DoorDash doesn’t come out here either. So lately, it seems we are more than okay with a bowl of grits and a fried egg. If we feel adventurous, we may actually cook meat.
I love having a quick and easy recipe in my hip pocket, a dish that takes very little planning and very little prep. Shrimp Gravy is precisely that.
This recipe has ingredients that I always have on hand. As long as I remember to thaw the shrimp, I can have dinner on the table in no time.
Shrimp Gravy is delicious over rice, grits, or even a hot biscuit. Serve with a salad, roasted vegetables, or creamed spinach for a fabulous dinner.
Shrimp Gravy
Ingredients
- 3 slices thick bacon
- 1 small onion chopped
- 1 medium green pepper seeded and chopped
- 2 teaspoons seasoned salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic power
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour divided
- 1 pound large shrimp peeled and deveined
- 1 1/2 cups chicken broth
- 1 green onion chopped
- Cooked rice or grits
Instructions
- Fry bacon in a large skillet under browned. Remove to paper towels to drain. Cool and crumble. Set aside.
- Add the butter to the bacon grease. When the butter melts sprinkle with 3 tablespoons flour and whisk. Cook over medium low, stirring frequently, until chocolate brown. To prevent burning, do not walk away.
- Increase the heat to medium-high and add the onions and bell pepper. Cook and stir for a few minutes until softened.
- Meanwhile, place the shrimp in a bowl. Toss with seasoned salt, pepper, garlic powder, and remaining flour.
- Add shrimp to the pan and stir for 1 minute. Whisk in the chicken broth and reduce heat to low. Cook for a few minutes just until shrimp are cooked and gravy has thickened. Overcooking will result in tough shrimp.
- Serve over rice or grits. Sprinkle with crumbled bacon and green onion.
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