Recipe by ALRAYNA
"Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits."
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green bell pepper, seeded and chopped
seasoned salt with no MSG
ground black pepper to taste
garlic powder to taste
all-purpose flour, divided
large shrimp, peeled and deveined
1 1/2 cups
green onion, chopped
100% Authentic and absolutely wonderful! I was born and raised in Charleston, and come from a family of local cooks and this is truly authentic and what the locals recognize as shrimp and grits. The gravy is deeply flavorful, and the shrimp is just done, not overcooked. You can add a tad of heavy cream towards the end if you want an even more velvety texture in the grits. This is the real deal and as a born and raised Charleston, I say excellently done.
This may be authentic, but it's still a little blase. The sauce was good, if a bit bland, and I'd definitely season the grits (if you have chosen grits for your base). I think it would be spectacular over seasoned potato wedges (it needs a little 'kick'), but then it might lose its traditional-deep-south-appeal.
Outstanding! The gravy is out of the world. I served this to someone who'd never heard of shrimp & grits and turned up their nose......Total convert! They were braggin about the dish to anyone who'd listen. Wonderful Dish. You can add more or less water to the gravy til it's your desired thickness.
Excellent recipe! making the roux dark brown brings out so much flavor! My husband loved it.. and did I we will have this again. Optional tweak of recipe.. layer grits in a 9x13 bake pan.. and then layer the shrimp mixture and top with another layer of grits.. sprinkle with cheese of your choice.. and wham-o you have shrimp & grits cassarole.. served like a lasagna.
thanks for sharing is FAB recipe!
This is as close to authentic that I could find on the internet. However, I would use a combination of celery, carrot, onion and garlic along with pepper. Make the roux adding 1 tsp paprika, 1/4 tsn cayenne and 1/4 tsp dry mustard.Once nice add brown add 1/2 cup white wine, two tblspns worchestshire sauce, two cups of stock and reduce by half. Then add your shrimp. Unbelievable!
This is a fantastic recipe! I agree with previous reviews that it does need more seasoning. I added Adobo, celery salt, and some cayenne for more flavor and it was fabulous! Also, I recommend that if you put this over grits, use a half and half mixture of water/milk when cooking the grits for a creamy texture. All in all this recipe is delicious!
Tastylicious! Great roux! Make sure you cook the roux the entire 12 minutes and stir constantly so it doesn't burn. I tasted at the end and felt like it was missing just a little something. I added a few dashes of Tony Chachere's seasoning...perfect!
This is soooo yummy! I will be making this one of my staples to go to. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Charleston Shrimp 'n' Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 100
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