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Shrimp Gravy & Grits

Posted 09/09/11 by ChefSnowball
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Views: 336
Venues: Fish
On The Road: Tastes of the World
Pasta & Grains
Produce & All Things Green
Spices & Herbs
Categories: Bay Leaves
Cayenne Pepper
Garlic (Dried or minced)
Other Grains
Red Pepper Flakes
Sub Categories: Celery
Onion Family
Places: South Carolina, USA
Keywords: shrimp, bacon, grits, bay, mustard, garlic
Servings: 7
10 bacon slices, chopped
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 tablespoons all-purpose flour
1 tablespoon Low Country Seasoning (see recipe below)
2 tablespoons Worcestershire sauce
2 teaspoons finely chopped fresh thyme
2 pounds raw shrimp, peeled and deveined
1¼ cups (10 ounces) beef broth
Hot cooked grits
Garnish: fresh thyme

Low Country Seasoning
2 tablespoons celery salt
1½ teaspoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoon plus ¾ teaspoon dry mustard
1 tablespoon ground red pepper (cayenne)
2¼ teaspoons ground bay leaf
1 tablespoon black pepper

Seasoning: Stir together all ingredients in a medium bowl until blended. Store in an airtight container.

Shrimp: Cook bacon in a large skillet over medium-high heat until almost crisp. Add onion, bell pepper and celery; cook, stirring often, 8 minutes or until vegetables are tender and bacon is crisp. Stir in flour; cook, stirring constantly, 1 minute.

Stir in Low Country Seasoning, Worcestershire sauce, beef broth and 2 teaspoons thyme. Stir in shrimp and cook, stirring constantly, 3 minutes. Stir in beef broth and cook, stirring often, just until shrimp turn pink and sauce is thickened. Serve over grits, garnished with fresh thyme if desired.
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