Shrimp Gravy

By tlhoover

Ingredients

• (See Shrimp Stock and Cheddar Scallion Grit Cakes Recipes)
• 2-3 Bacon slices, diced
• 1 clove garlic, minced
• ½ onion, chopped
• 2 tsp Old Bay
• 1 pound 21/25 count shrimp, peeled and de-veined
• 1 ear corn kernels, cut off the cob
• 6-8 okra, sliced
• 8-12 grape tomatoes, halved
• Shrimp stock
• 2 tbsp butter

Preparation

Step 1

• In a sauté pan over medium heat, cook bacon until light golden brown
• Add garlic and onion to the sauté pan and sweat until translucent
• Add the seasoning and cook until fragrant
• Add the shrimp to the pan in one even layer and do not stir until the shrimp have all turned pink on their underside
• When the shrimp are pink on one side, add in the corn, okra and tomatoes and stir to incorporate
• Add the stock and bring to a simmer
• Turn off heat and stir in butter until completely melted
• Serve the sauce over hot grits