I moved to the Northwest from Alabama, and cooked these cause I was homesick. They hit the spot! Tasted like home! I was only making it for two people so I cut the whole recipe in half. I winged it with the Low Country seasoning and did my best to just guess how much of what was in 1 tablespoon. It also didn't thicken up enough at the end for me. Not sure if this was because I split the recipe or not, but I just added a tablespoon of cornstarch mixed with 1/4 cup of cold water and it thickened up perfectly! Also used instant grits and added gouda cheese to them. So good and has a great New Orleans feel to it.
South Carolina Shrimp Gravy and Grits from Grits and Groceries
Photo: Oxmoor House
The generous amount of seasoning leaves enough left over to use in other seafood recipes.
Yield: Makes 7 servings
- 10 bacon slices, chopped
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 tablespoons all-purpose flour
- 1 tablespoon Low Country Seasoning
- 2 tablespoons Worcestershire sauce
- 2 teaspoons finely chopped fresh thyme
- 2 pounds raw shrimp, peeled
- 1 1/4 cup (10-oz.) beef broth
- Hot cooked grits
- Garnish: fresh thyme
- 1. Cook bacon in a large skillet over medium-high heat until almost crisp. Add onion, bell pepper, and celery; cook, stirring often, 8 minutes or until vegetables are tender and bacon is crisp.
- 2. Stir in flour; cook, stirring constantly, 1 minute. Stir in Low Country Seasoning, Worcestershire sauce, and 2 teaspoons thyme. Stir in shrimp. Cook, stirring constantly, 3 minutes. Stir in beef broth. Cook, stirring often, 4 minutes or just until shrimp turn pink and sauce is thickened. Serve over grits. Garnish, if desired.
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