Direction

1. Cook bacon in a large skillet over medium heat until browned. Drain bacon on a paper towel-lined plate. Set aside.
2. Add butter to bacon drippings in the skillet. When butter begins to sizzle, sprinkle with 3 tablespoons flour. Reduce heat to medium-low and cook, stirring frequently, until dark brown, about 12 minutes. Do not let roux scorch; reduce heat if needed.
3. When roux reaches dark brown, increase heat to medium-high and add onion and bell pepper. Cook and stir just until softened, 2 to 3 minutes.
4. Meanwhile, place shrimp in a medium bowl and toss with seasoned salt, pepper, garlic powder, and remaining 1 tablespoon flour.
5. Add shrimp mixture to onion mixture in the skillet and stir constantly for 1 minute. Whisk in chicken stock and reduce heat to low. Cook until broth is thickened, 1 to 2 minutes. Do not overcook shrimp. Sprinkle with green onion and remove from heat.
6. Serve shrimp and gravy over fresh hot grits, rice, or biscuits. Crumble bacon slices on top.