Shrimp 'n' Gravy from Charleston

In a large skillet, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain and set aside.

Add butter to the bacon drippings in the skillet. Once the butter begins to sizzle, sprinkle in 3 tablespoons of flour. Lower the heat to medium-low and stir frequently until the mixture becomes a deep brown color, about 12 minutes. Be careful not to burn the roux; lower the heat as needed.

Once the roux reaches a dark brown hue, raise the heat to medium-high and add the chopped onion and bell pepper. Cook and stir until softened, about 2 to 3 minutes.

While the vegetables cook, toss the shrimp in a bowl with seasoned salt, pepper, garlic powder, and the remaining 1 tablespoon of flour.

Add the seasoned shrimp to the skillet with the onion and bell pepper. Stir constantly for about 1 minute. Slowly whisk in chicken stock and reduce the heat to low. Allow the broth to thicken for 1 to 2 minutes, being careful not to overcook the shrimp. Sprinkle with green onions and remove from heat.

Serve the shrimp and gravy over freshly made grits, rice, or warm biscuits. Top with crumbled bacon.