Shrimp and Gravy Recipe - Allrecipes.com
Shrimp and Gravy Recipe
  • READY IN 40 mins

Shrimp and Gravy

Recipe by  

"Delicious brown gravy with shrimp! Easy recipe, good over grits or rice! This can be made with either bacon or ham."

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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-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent.
  2. In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2007

This was a very easy recipe with nice flavor. Living in Savannah, shrimp and grits is a staple, but even though my husband is a native and I've been here 5 years I had yet to find a recipe I wanted to try. This was it! My husband loved it and I would not hesitate serving to guests. Definitely better served over grits than rice. I used fresh garlic and half and half as that was what was on hand. Turned out great. Thanks for sharing.

 
Most Helpful Critical Review
Jun 29, 2010

Can't say we cared for this dish very much. We found it bland and greasy. Pretty much a waste of good shrimp.

 
Oct 04, 2007

My Husband flipped over this recipe. I did use the entire can of evaporated milk, subbed granulated garlic for the garlic salt, used Better than Boullion instead of the cube, added cayenne pepper, left out the extra salt and served over rice. He ate it all... I had ice cream for dinner. Thanks, HardCore-Mama... hubby was in hog heaven!

 
Aug 06, 2010

this was an easy recipe to make. for those who want a short-cut, replace the 'flour+water+milk' and beef bouillon cube with 1 can of cream of chicken/mushroom soup + 1 can water. works out the same.

 
Aug 18, 2010

I was really happy to find this recipe, but I had a few other things on hand I thought I'd throw into it: - equal parts fresh garlic and ginger (one clove)tossed in along with the onion. - quarter cup of white wine - added paprika for some colour - chopped half a tomato and added it in (i did this after tasting and found it lacking in a bit of sweetness, it turned out to be a great touch as it really complimented the sauce) -stirred in freshly chopped parsley at the end. Overall tasted great, I think next time I'll try giving it some heat with a chopped hot pepper and another dimension by adding fresh cilantro. My philosophy is always go with the fresh natural ingredients so I'd always go for a clove or two of garlic rather than the garlic salt or powder.

 
Aug 06, 2006

All I can say is OH MY GOSH!! This dish was amazing. Even my boy child (7) loved it. I served it over grits and that is the only right thing to serve it over. It is very filling too.

 
Jun 02, 2009

The only reason it has a 4 star rating is because the fat content!!!! Otherwise.. it is soooo good. My husband likes it with grits instead of rice. Don't change a thing. You don't need to.

 
Jan 03, 2007

I followed the peer reviews and left out the salt altogether and it was delicious.

 

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Nutrition

  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 2131 mg
  • 85%

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

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