authentic, original recipe for “shrimp n’ grits,” a traditional Charleston dish. Serve with freshly cooked rice, biscuits, or grits.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 slices bacon
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 teaspoons seasoned salt with no MSG
- ground black pepper to taste
- garlic powder to taste
- 2 tablespoons butter
- 4 tablespoons all-purpose flour, divided
- 1 pound large shrimp, peeled and deveined
- 1 ½ cups chicken stock
- 1 green onion, chopped
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 196 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 1088 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This dish is delicious. I didn’t use bacon. I only used one green bell pepper. For this dish, I added cajun seasoning and chicken.
Loved it!
I used more flour and season salt. Flour to make the gravey thicker and season salt for added flavor. My husband actually came to see what I was cooking. I’ve made this recipe before because I prefer it to the tomato based shrimp and grits.
It was delicious. I didn’t use bacon just vegetable oil and butter. Great dish
Added fresh garlic with the onions and put it on cheddar biscuits! Amazing
This is fantastic..made it just for myself and let my parrot try a bit. Fabulous flavor. Will make again for sure.
Loved it
Loved this recipe, served over biscuits! Delicious!
This is a simple recipe and the kids did enjoy it. I only gave it four because I had to add Cajun seasoning because it was a little bland. The Cajun seasonings brought it to life!! I’m sharing this and I will make it again!! Oh and we have different taste buds so I made yellow rice, white rice and grits!!! I prefer grits!!
That was the best- I thoroughly enjoyed cooking and eating this dish!
Perfect just as written!!
Omit the salt, add smoked sausage and slap yo mama seasoning and use salt free broth. This turned out amazing!!!
I made this dish and it didn’t was less desirable. Not enough seasons. I will make adjustments the next time
Took some previous reviewers tip & added to Cajun seasonings for flavor. I also added some diced celery to complete the trinity.
Born and raised in Charleston as a little girl my grandmother made this dish. Mine came out exactly like hers. Recipe is right on.
Very easy to make. Huge hit on a cool fall day. My family loved it. I took the liberty to add andoule sausage. Will definitely make it again
Delicious over grits, rice, biscuits or omelets!
My husband loved this served it over grits. Only change I made was I used beef stock. Delicious
Love this, looks great even in a togo container sharing with friends.
This was so good. Added it to rice a it was delicious. This is now a new dinner items I’ll be adding to our regular dinners.
We all loved it. I think the constant or frequent stirring is very important. Well received and thank you.