Shrimp gravy and grits

• 1-lb. shrimp shelled and deveined
• 4-6 slices bacon fried and crumbled, grease reserved in pan, bacon set aside
• 3/4 cup green bell pepper, diced
• 3/4 cup onion, diced
• 1/2 cup celery, diced
• 1/3 cup flour
• Salt and pepper to taste
• Parsley to taste and sprinkle for appearance
• Fish/shrimp stock (about a Quart)

- heat bacon drippings and use it to make a roux out of flour;  cooking until a golden light brown

- add vegetables till tender, this will darken the roux to med. brown

- stir in seafood stock, it until it is like a thick gravy. (You can use bullion cubes and water also here.  I'm unable to find seafood or fish bullion but can find a good seafood stock.)

- Cook, stirring constantly until well blended and thicker than you want your gravy to be. This will also de-glaze your pot.  Note: the shrimp add more liquid and will thin it so don’t get it too thick this step is done by sight and practice.

• at this point you can remove from heat, cool and freeze or place in frig over night - this only improves the flavor when you are ready to serve it, make sure the gravy is hot add the shrimp and stir - cook until the shrimp turn pink

• Serve over cooked grits.  Follow instructions on your grits for cooking them; We use long cook and a 50% milk/water to cook them in to add a little more flavor to the bowl.    

 - Serve immediately on top of grits in a bowl.   Enjoy!

- Sprinkle with parsley and Louisiana type hot sauce