I would just like to say a very big Thank You! to my friend Jillian who sent me this recipe...it was AWESOME! Even Heath, who always rolls his eyes when I tell him I'm making a seafood dish, loved it. In fact, he ate so much that for the first time in forever, he wasn't able to eat what was left on my own plate! Now, this recipe was my first time making a roux, and I was convinced that I would screw it up. I can't believe how easy it was! Though the whole time I was making this, I wasn't sure if I was doing it right...well, just follow the recipe, and you're doing it right. At one point I started to get a bit exasperated, thinking this wasn't going to turn out well when I realized, I was done! It's usually like that for me though when I make a new recipe for the first time...especially anything involving seafood. I'll definitely feel more comfortable the next time I make this. Let me just say though, you ABSOLUTELY need to do a bit of prep before dinner. Either in the morning before you leave for work, or in the afternoon if you stay home. You'll want to have the onion and green pepper chopped already when you're ready to start dinner...and of course you'll want to peel the shrimp earlier. I accidentally added 2 TABLESPOONS instead of 2 TEASPOONS of season salt, but ya know, it was still really good! In fact, I'm glad I made the mistake cause it added a lot of flavor. Oh, and I also added a bit of Old Bay...I just really like it. So! Jillian, thanks a bunch for sharing this recipe with me, it has DEFINITELY been added to our favorites folder!!
'Charleston Shrimp 'n' Gravy'
Source: Jillian via All Recipes
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 1/2 cups chicken stock
1 green onion, chopped
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.