Charleston Shrimp ’n’ Gravy Over

Grits

prep time: 5 minutes (not including time to make grits) cook time: 15
minutes yield: 4 servings

3 strips bacon
2 tablespoons ghee or unsalted butter
1 green bell pepper, chopped
½ cup diced onions
1 clove garlic, smashed to a paste or minced
1 pound large shrimp (about 30), peeled and deveined
2 teaspoons fine sea salt
½ teaspoon ground black pepper
½ cup chicken bone broth, homemade (here) or store-
bought
Double batch Keto Grits (here), for serving

1. Fry the bacon in a cast-iron skillet over medium-
   high heat until crisp, about 4 minutes. Remove from the
   skillet and set aside. Leave the drippings in the pan.


2. Add the ghee to the skillet with the bacon
   drippings and reduce the heat to medium. Add the bell
   pepper and onions and sauté for 5 minutes or until the
   onions are soft. Add the garlic and cook for another
   minute.