Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
Ingredients
Directions
Cook bacon in a large skillet over medium heat until browned. Drain bacon on a paper towel-lined plate. Set aside.
Add butter to bacon drippings in the skillet. When butter begins to sizzle, sprinkle with 3 tablespoons flour. Reduce heat to medium-low and cook, stirring frequently, until dark brown, about 12 minutes. Do not let roux scorch; reduce heat if needed.
When roux reaches dark brown, increase heat to medium-high and add onion and bell pepper. Cook and stir just until softened, 2 to 3 minutes.
Meanwhile, place shrimp in a medium bowl and toss with seasoned salt, pepper, garlic powder, and remaining 1 tablespoon flour.
Add shrimp mixture to onion mixture in the skillet and stir constantly for 1 minute. Whisk in chicken stock and reduce heat to low. Cook until broth is thickened, 1 to 2 minutes. Do not overcook shrimp. Sprinkle with green onion and remove from heat.
Serve shrimp and gravy over fresh hot grits, rice, or biscuits. Crumble bacon slices on top.
Nutrition Facts (per serving)
| 263 | Calories |
| 11g | Fat |
| 13g | Carbs |
| 28g | Protein |
