Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

263.1 calories; 27.5 g protein; 12.6 g carbohydrates; 195.7 mg cholesterol; 1087.8 mg sodium. Full Nutrition

Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/13/2006
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. The gravy is deeply flavorful, and the shrimp is just done, not overcooked. You can add a tad of heavy cream towards the end if you want an even more velvety texture in the grits. This is the real deal and as a born and raised Charleston, I say excellently done. Read More
(69)

Most helpful critical review

Rating: 3 stars
07/03/2008
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 spectacular over seasoned potato wedges (it needs a little 'kick') but then it might lose its traditional-deep-south-appeal. Read More
(9)
161 Ratings
  • 5 star values: 112
  • 4 star values: 32
  • 3 star values: 16
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/13/2006
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. The gravy is deeply flavorful, and the shrimp is just done, not overcooked. You can add a tad of heavy cream towards the end if you want an even more velvety texture in the grits. This is the real deal and as a born and raised Charleston, I say excellently done. Read More
(69)
Rating: 5 stars
08/05/2005
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 anyone who'd listen. Wonderful Dish. You can add more or less water to the gravy til it's your desired thickness. Read More
(41)
Rating: 5 stars
04/04/2006
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 then layer the shrimp mixture and top with another layer of grits.. sprinkle with cheese of your choice.. and wham-o you have shrimp & grits cassarole.. served like a lasagna. thanks for sharing is FAB recipe! Read More
(36)
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Rating: 4 stars
11/03/2008
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 that if you put this over grits use a half and half mixture of water/milk when cooking the grits for a creamy texture. All in all this recipe is delicious! Read More
(16)
Rating: 5 stars
01/16/2006
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 added a few dashes of Tony Chachere's seasoning...perfect! Read More
(14)
Rating: 5 stars
01/21/2011
This is soooo yummy! I will be making this one of my staples to go to. Thanks for the recipe. Read More
(11)
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Rating: 5 stars
03/08/2008
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 so I added some more flour and the end result was just about the right thickness. I used leftover Cajun spiced shrimp and a little shake of Cajun seasoning in the sauce. The finished product was great. I served it over Gouda cheese grits. Read More
(10)
Rating: 5 stars
05/10/2010
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 grits and she loved them. So did my husband who is a shrimp n grits conneisuer - he said this should be our new recipe for when we have company over for dinner! I served this with the creamy cheesy grits recipe also on this website. Read More
(10)
Rating: 3 stars
07/03/2008
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 spectacular over seasoned potato wedges (it needs a little 'kick') but then it might lose its traditional-deep-south-appeal. Read More
(9)