Reviewed: 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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Reviewer:

GrandPaige

Reviewed: Mar. 31, 2012

I thought it was good, not excellent. Like some of the other reviewers, I felt it was a little on the bland side, and needed some kind of spice to fill in the blank. Maybe next time I'll add some cajun seasoning.

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Reviewer:

loricakes

Reviewed: Mar. 27, 2012

This was very yummie ! the gravy and the shrimp is a good pair together. Must say very good job

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Reviewer:

Maddy

Reviewed: Mar. 18, 2012

Yum! I have no idea if this was authentic, but it certainly was TASTY! Even my picky teenage son said is was great. Followed the directions closely, except had to substitute red bell pepper for green as that was that all I had on hand. When making the roux (my first time to make a roux) be patient and cook it medium-low as directed, I turned it up and almost scorched it. Served it with grits and it was excellent. Definately making this recipe again.

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Reviewer:

cececole

Cooking Level: Intermediate

Home Town: Enfield, Connecticut, USA

Living In: Chalfont, Pennsylvania, USA

Reviewed: Feb. 28, 2012

This was really good, as I had 2 lbs. of shrimp I increased the bacon to 5 slices and added 2 ribs of celery to the veggies. I also used Tony's in place of the seasoned salt as we like the heat of it. Those were the only changes I made and those were based on personal tastes. Served over cheesy grits and the entire family enjoyed it.

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Reviewer:

GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

Reviewed: Feb. 26, 2012

This was wonderful. I didn't have green bell pepper so I substituted red bell pepper and I didn't have uncooked bacon so I used the precooked kind and a little canola oil in the pan to pick up the bacon flavor. Served it over cheese grits. The whole family loved it and we used a rubber scraper to get the last bit out of the pan!

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Reviewer:

SLPercy

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Reviewed: Feb. 9, 2012

Wonderful! Served over grits and everyone one loved it!

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Reviewer:

CyndiLou

Reviewed: Jan. 25, 2012

I am not from the southeast so I do not know if this is authentic of not. What I can tell you is that it was delicious. It is worth the time to cook the bacon, make the roux and make the gravy. I served it over some spicy and cheesy grits and will definitely being making this recipe to share with friends.

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Reviewer:

mtbiketx

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Cooking Level: Expert

Living In: Trophy Club, Texas, USA

Reviewed: Jan. 17, 2012

This would be awesome with some tasso ham added!

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Reviewer:

mandy23hhi

Reviewed: Jan. 15, 2012

Very tasty. At the end, I thought it needed some spice and added some hot sauce and cayenne pepper. Will definitely make again. Thank you for the recipe.

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