If you’ve spent any time in southern coastal restaurants, you’re probably aware that we take shrimp and grits pretty seriously. From dives to fine dining, this cherished southern tradition is likely to be on the menu. Naturally, this long and rich history has created room for untold variations. Whether its coming from a chef or your grandmother’s worn out recipe book, you will find a world of unique ways to prepare… all of which will be awesome in their own way.

In light of all the variation out there, we thought we would buck the trend and give you our essential shrimp gravy recipe down to the very basic of ingredients that were around when the dish was first born. Rest-assured, however, that there is nothing basic about the taste profile this dish presents. It’s downright delicious with the added bonus that you will be able to recreate it time after time.

This recipe and blog post is in honor of Grace Larson, this recipe’s most revered keeper and a wonderful lady who is very much missed.

 

Ingredients (Serves 4):

1 lb shrimp (Save two cups of shell for stock recipe)
1/2 lb bacon (uncured)
5 cups water
1/2 cup half and half
Salt and pepper to taste
1 large green bell pepper, chopped
1 large yellow onion, chopped
3 large cloves garlic finely chopped
1 bay leaf
1 tablespoon seafood or cajun seasoning
1 teaspoon paprika
1 pinch brown sugar (optional)
1/4 cup butter or 2 tablespoons oil (if needed to add to bacon grease, see below)
1/4 cup all purpose flour

Steps:

1) Clean the shrimp: Cleaning shrimp is a labor of love that can be a discouraging factor for those with limited time to cook dinner. Luckily, we have a solution to this age-old dilemma by allowing you to clean shrimp with rapid-fire speed. The Toadfish Frogmore Shrimp Tooltakes a tedious 3 step process (shell, devein, and butterfly) and combines them into one single smooth motion. Simply insert the tool where the vein is located and follow the top of the shell from head to tail until it is fully removed. This single motion will also dredge, devein, and butterfly at the same time, giving you a ready to cook shrimp in seconds. Make sure to save your shrimp shells for the next step.

2) Make the shrimp stock: This is where our recipe diverges from the pack as a southern standout. It’s also what makes our recipe so deliciously complex despite the short list of ingredients. To make the stock, bring salted water to boil in a medium sauce pot. Add the 2 cups shrimp shells, bay leaf, and seafood seasoning and lower to a simmer. This pot can continue to simmer until it is needed towards the end of the recipe.

4) Cook the bacon/Prep the Vegetables: In a large frying pan, cook the half pound of bacon over medium/low heat with care not to overcook or burn.  Once cooked through, remove the bacon to a plate and lower heat while you are prepping the vegetables. Do not clean the grease out of the pan.

While the bacon cooks, prep the vegetables: Finely chop the garlic. Chop the onion and bell pepper into 1/4 inch squares.

5) Cook the vegetables: Add additional oil or butter if bacon pan is not very well greased and return to medium heat (hot but not smoking). Add the onion and garlic to the reheated bacon grease and cook until fragrant (1-2 minutes). Add the bell pepper and cook until the vegetables start to soften (2-4 minutes). Lightly season with salt and pepper to taste. While the vegetables cook, chop the bacon and set aside if using.

  To add the bacon back or not to add the bacon: if you prefer a loud bacon flavor, you can add the chopped bacon back into the dish. The more bacon  you add, the more it stands out in the flavor profile. For those who prefer a lighter, more seafood forward taste, the bacon need not be added back into the dish. Totally up to your preference, both ways are great.

6) Cook the shrimp: Add the prepped shrimp to the pan with the vegetables and cook until firm (2-3 minutes for regular shrimp, 3-4 minutes for jumbo). While the shrimp cooks, strain the stock into a measuring cup. Season with the pinch of brown sugar (if you choose to use) and paprika.

7) Make your roux (add flour): Slowly add flour to the pan with the shrimp and vegetables while constantly mixing under reduced heat. Stop adding flour once the grease has been completely soaked up and a golden paste has been formed. Be sure to keep stirring and lower heat if needed to avoid burning the roux.

8) Add the Shrimp Stock: Slowly pour the strained shrimp stock into the pan while constantly stirring. Continue adding your stock until you have your desired thickness or consistency of the gravy.

9) Complete the dish: Remove from Heat. Add the half and half  and a couple dashes of your favorite hot sauce. Pour over grits and serve!

2 comments

  • Francisco Robb
    • Francisco Robb
    • January 19, 2023 at 1:33 pm

    Hello toadfish.com Webmaster, very same listed here: Link Text

  • XXXXX
    • XXXXX
    • January 19, 2023 at 12:13 am

    Hi toadfish.com Administrator, identical listed here: Link Text

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

Latest Stories

View all

a man is holding a new toadfish flats bastard rod, hes walking in crystal clear water

The Flats Bastard: Revolutionizing Inshore Finesse Fishing

The Flats Bastard from Toadfish redefines inshore finesse fishing for spin anglers. Engineered for ultra-light lures and stealthy presentations, this rod bridges the gap between spinning and fly gear, letting anglers target tailing reds, bonefish, and other prized flats species with precision. Paired with the Carbon Elite II reel and our new 8lb Braid, this combo delivers unmatched control, accuracy, and power - making spinning gear in skinny-water more effective than ever.

Read more

the abalone inlay of a handle is shown - its very pretty

Put 'Em Back x Abalone Restoration: A New Chapter in Coastal Conservation

Toadfish has launched the Abalone Collection to support the restoration of critically endangered abalone and the kelp forests they help sustain. In partnership with the Santa Monica Bay Foundation, proceeds from every product in the collection fund hands-on restoration efforts. With abalone populations down over 99%, this initiative helps bring balance back to coastal ecosystems—one reef, one shell, and one product at a time.

Read more

a man has an elite plier attached to his beltloop

The Second Generation of Toadfish Rods and Reels Just Landed

Toadfish’s biggest launch of the year is here: the Carbon II and Carbon Elite II combos. Redesigned from the ground up, these rods and reels are lighter, stronger, and more responsive than ever before. Whether you’re chasing reds on a flat or hunting snook deep in the mangroves, every detail is engineered for serious anglers who rely on their gear. Here’s what makes this new generation worth the upgrade.

Read more