Charleston Shrimp 'n' Gravy

Charleston Shrimp 'n' Gravy

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"Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits."
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40 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 133 Ratings

Most helpful positive review

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...

Most helpful critical review

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 spec...

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Most positive
Least positive

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...

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 anyon...

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 ...

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 th...

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 ...

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

Very, very good. It was my first time browning a roux and it took a long time, more like 20 minutes to get it dark brown. When I first started the roux I didn't think it looked thick enough, s...

Love this recipe!!! Served over grits and a side of fried green tomatoes. YUM!!!!

These were amazing! I followed the recipe exactly and the flavors were amazing! This was my first-time to make a roux and it was really easy. This was my mom's first-time to eat shrimp n grit...

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