Shrimps and gravy served with rice is a dish that is definitive of the Lowcountry of South Carolina and is often synonymous with Charleston, South Carolina. The recipe embodies two characteristics that are unique to this area: rice and seafood. This simple entrée is an indulgence that will win your guests many times over and save you time when looking for a quick meal that doesn’t fall short on flavor.
2lbs. of Medium sized shrimp, peeled and de-veined
1 Yellow Onion diced
1 Green Bell Pepper sliced strips
1 Red Bell Pepper sliced into strips
3 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Butter
2 Tablespoons of All Purpose Flour
1 cup of chicken stock
- Season shrimp with salt, black pepper, garlic powder, and paprika.
- Pour Extra Virgin Olive Oil and butter to a skillet on medium heat until butter melts with the oil and forms small bubbles.
- Add Onions and Bell peppers to skillet. Saute for 3 minutes to soften.
- Toss shrimp in with the vegetables and cook until slightly pink. (Approximately 2 minutes per side)
- Sprinkle the flour over the pan and stir around mixture. The liquid in the skillet will begin to thicken.
- Slowly pour the chicken stock into the pan and stir with a spoon to avoid lumps that may form in the gravy.
- Simmer the mixture for 2 to 3 minutes until the shrimp are firm and pink. Season the shrimp and gravy with salt and pepper if needed.*
- Serve over Rice or Grits