To make South Carolina shrimp, gravy and grits, chop 10 slices of bacon, and cook them in a frying pan over medium-high heat. Chop 1 cup each of onion, green bell pepper and celery. When the bacon is almost crispy, add the vegetables, and continue to cook them while stirring frequently until the bacon is fully cooked and the vegetables are soft, approximately 8 minutes.
Add 2 tablespoons of all-purpose flour, and cook the ingredients for an additional minute while constantly stirring. Add in 1 tablespoon of Low Country seasoning blend, 2 tablespoons of Worcestershire sauce and 2 teaspoons of finely chopped fresh thyme. Continue to constantly stir as you cook the combined ingredients for three more minutes.
Clean, peel and devein 2 pounds of raw shrimp. Stir the shrimp into the pan, and cook the combined ingredients for three minutes. Pour in 1 1/4 cup of beef broth, or 10 ounces. Continue stirring until the shrimp is pink and the sauce thickens into a gravy, approximately four minutes. Serve the shrimp and gravy over hot cooked grits, and garnish it with fresh sprigs of thyme.
To make a simple recipe for grits, add 5 cups of water or stock to a saucepan, and boil it over high heat. Reduce the heat to medium, and stir in 1 cup of coarsely ground grits. Further reduce the heat to low, and cook the ingredients for 40 to 50 minutes until the grits are soft. Stir in 4 tablespoons of butter and 1 teaspoon of salt.