Shrimp Gravy & Grits
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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