Charleston Shrimp 'n' Gravy Recipe - Allrecipes.com
Charleston Shrimp 'n' Gravy Recipe
  • READY IN 40 mins

Charleston Shrimp 'n' Gravy

Recipe by  

"Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
  2. When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.
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Reviews More Reviews

Most Helpful Positive Review
May 13, 2006

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.

 
Most Helpful Critical Review
Jul 02, 2008

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.

 
Aug 05, 2005

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.

 
Apr 04, 2006

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!

 
Nov 03, 2008

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!

 
Jan 16, 2006

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!

 
Jan 21, 2011

This is soooo yummy! I will be making this one of my staples to go to. Thanks for the recipe.

 
May 12, 2012

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!

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 196 mg
  • 65%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 1088 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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