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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: GafromGA
Servings; 4
If you visit Charleston, SC, you will discover many, many variations of this recipe. In fact, I rarely make it the same way twice but I love every one of them.
1 pound shrimp
4 slices bacon
½ medium onion
¼ teaspoon cayenne pepper
¼ medium jalapeño pepper
¼ red pepper
¼ teaspoon Lawry's Seasoned Salt
¼ cup all-purpose flour
1 stalk green onions
Cut up the shrimp into thirds and season with Season Salt and set to the side. Make sure you keep the shells. Put shells in enough water to cover and boil until pink. Discard shells and keep the water. Fry the bacon in a medium skillet and set aside to drain. Reduce the drippings to approximately 2 tablespoons. Finely dice the onion, red pepper and jalepeno pepper. Sauté the onion jalepeno pepper and red pepper until soft. Sprinkle the drippings and veggies with 2 tablespoons of flour and make a roue. Pour the shrimp water over the roue until smooth and creamy. Add the chopped shrimp and cook on low until shrimp turn pink. At the last minute, crumble the cooked bacon and stir into the shrimp and gravy. Remove from heat. Pour over a bed of hot white rice. Before serving, finely chop the green onion and sprinkle on top. Serve on a bed of rice (jasmine works well).