Shrimp and Gravy with Grits

Begin by cooking the bacon in a large skillet over medium heat until it reaches a golden brown color. Transfer the cooked bacon to a paper towel-lined plate and set it aside for later use.

Next, melt butter into the skillet with the remaining bacon drippings. As soon as the butter starts to bubble and sizzle, sprinkle 3 tablespoons of flour into the mixture. Lower the heat to a medium-low setting and cook, stirring constantly, until the mixture reaches a deep brown color, approximately 12 minutes. Be careful not to let the mixture burn; if necessary, reduce the heat further.

Once the mixture has reached a dark brown color, increase the heat to medium-high and add sliced onions and bell peppers to the skillet. Cook and stir just until they are softened, about 2-3 minutes.

Meanwhile, prepare the shrimp by placing them in a medium-sized bowl and tossing with seasoned salt, black pepper, garlic powder, and the remaining 1 tablespoon of flour.

Add the prepared shrimp mixture to the skillet with the onions, stirring constantly for 1 minute. Whisk in chicken stock and lower the heat to a low setting. Cook until the broth has thickened, about 1-2 minutes. Be sure not to overcook the shrimp; remove them from heat as soon as they are done.

Finally, sprinkle chopped green onions on top of the shrimp and remove the skillet from heat. Serve the shrimp and gravy over hot, fresh grits, rice, or biscuits, with crumbled bacon slices on top.