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
Recipe from Oxmoor House

More From Oxmoor House


  • 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. 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. 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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