Lowcountry Shrimp and Gravy

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Always devein your shrimp for a better texture.

• Cook the grits low and slow for a creamy consistency.

• Do not scorch the roux; stir constantly until it reaches a light brown color.

• Serve the shrimp and gravy over white rice or a baked potato instead of grits.

• Adjust the amount of hot pepper flakes to your spice preference.