WAYNE’S SHRIMP GRAVY

3/4 cup chopped raw bacon

1 small onion, chopped

2 tablespoons all-purpose flour

1/2 cup chicken broth

1/2 cup evaporated milk

1 pound medium shrimp, peeled and deveined

1 cube chicken bouillon

1 teaspoon garlic powder or fresh garlic

1 tablespoon chopped fresh chives

salt and pepper to taste

 

Place the bacon in a large skillet or Dutch oven over medium-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent.

In a small bowl or cup, stir together the flour and chicken broth. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic powder, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp.

Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice.

Aunt Red’s Recipes

Aunt Red’sTM

5100 Helene Road        
Memphis, TN  38117

 

Phone: 901.481.3214
E-mail: cynthia@auntred.com