Charleston Shrimp 'n' Gravy

1. 1

   Cook the bacon in a large skillet over medium heat until browned. Drain the bacon on a paper towel-lined plate. Set aside.

2. 2

   Add butter to the bacon drippings in the skillet. When the butter starts to sizzle, sprinkle in 3 tablespoons flour. Reduce the heat to medium-low and cook, stirring often, until dark brown, about 12 minutes. Do not let the roux burn; lower the heat if needed.

3. 3

   When the roux is dark brown, raise the heat to medium-high and add the onion and bell pepper. Cook, stirring, just until softened, 2 to 3 minutes.

4. 4

   Meanwhile, put the shrimp in a medium bowl and toss with seasoned salt, pepper, garlic powder, and the remaining 1 tablespoon flour.

5. 5

   Add the shrimp mixture to the onion mixture in the skillet and stir constantly for 1 minute. Whisk in the chicken stock and reduce the heat to low. Cook until the broth thickens, 1 to 2 minutes. Do not overcook the shrimp. Sprinkle with green onion and remove from the heat.

6. 6

   Serve the shrimp and gravy over fresh hot grits, rice, or biscuits. Crumble the bacon slices on top.

• Calories 349.91 kcal — Moderate 18%
• Protein 29.29 g ↗ Good Source 59%
• Carbohydrate 29.08 g 11%
• Total Fat 13.81 g — Moderate 18%
• Saturated Fat 5.26 g ▲ High 26%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 166.7 mg ▲ High 56%
• Sodium 779.75 mg ▲ High 34%
• Dietary Fiber 5.47 g — Moderate 20%
• Total Sugars 5.87 g --
• Added Sugars 0.33 g ⌄ Low Source 1%
• Calcium 126.55 mg ⌄ Low Source 10%
• Iron 2.07 mg — Moderate 12%
• Potassium 857.07 mg — Moderate 18%
• Vitamin A 72.11 mcg ⌄ Low Source 8%
• Vitamin C 6.78 mg ⌄ Low Source 8%
• Vitamin D 0.12 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅