Step-by-Step Instructions

1. 1.Prepare Shrimp

   Season 1 lb of peeled and deveined shrimp with 1 tsp seasoning salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Toss to coat evenly. Ensure shrimp are thoroughly mixed with the seasonings.

2. 2.Cook Bacon

   Place 5 slices of bacon in a large skillet over medium heat. Cook until crispy, about 5-7 minutes. Remove bacon from the skillet and set aside on a paper towel-lined plate, reserving the bacon grease in the pan. Crumble the bacon once cooled for garnish.

3. 3.Make Roux

   Add 2 tablespoons of butter to the reserved bacon grease in the skillet. Once melted and bubbling, add 4 tablespoons of all-purpose flour. Stir continuously with a wooden spoon over medium-low heat for 5-7 minutes until the roux darkens to a light brown color. Do not scorch the roux.

4. 4.Sauté Vegetables

   Add 1 diced yellow onion, 1/2 diced green bell pepper, and 1/2 diced red bell pepper to the roux. Stir and cook for 3-5 minutes until the vegetables soften and become fragrant.

5. 5.Season Gravy

   Season the sautéed vegetables with 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp Lawry's Seasoned Salt. Stir well to combine all the flavors.

6. 6.Add Broth and Shrimp

   Pour in 2 cups of chicken broth, stirring constantly to prevent lumps and ensure a smooth gravy. Increase heat to medium-high and bring the gravy to a gentle simmer. Add the seasoned shrimp to the simmering gravy.

7. 7.Simmer Gravy

   Reduce heat to low and let the gravy simmer for 5-7 minutes, or until the shrimp are pink and cooked through and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.

8. 8.Serve

   Ladle the hot shrimp and gravy generously over a bed of creamy grits (prepared separately). Crumble the crispy bacon on top, sprinkle with chopped green onions, and add a dash of hot pepper flakes if desired for an extra kick. Serve immediately.