Heat oil in skillet. Lightly season shrimp with pepper, garlic powder, and salt and then dredge in the flour, shaking off any excess.
Lightly fry until shrimp turn pink and curl, about 2 minutes per side. Remove from skillet and drain. Saute onions in the same pan until they begin to soften. Add a couple tablespoons of flour and whisk well to make a roux. Season with a little more salt, pepper, and garlic powder. Whisk in water, 1/4 cup at a time until desired consistency is reached. Add shrimp and simmer in gravy for 10 minutes. Serve over white rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nichol Bush