Shrimp And Gravy Recipes

SHRIMP AND TASSO GRAVY OVER YELLOW GRITS

Steps:

• For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin.
• For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham.
• For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
• To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.

SOUTHERN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

CHARLESTON SHRIMP 'N' GRAVY

Steps:

• Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
• When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.

SMOKY SHRIMP-AND-SAUSAGE GRAVY

Steps:

• Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
• Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
• Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.

SHRIMP AND GRAVY

Steps:

• Place the bacon in a large skillet over medium-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent.
• In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice.

SHRIMP 'N' GRAVY CHARLESTON STYLE RECIPE - (4.5/5)

Steps:

• 1.Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat. 2.When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. 3.Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. 4.Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.

CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS

Steps:

• Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain.
• Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes.
• Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own.
• Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste.
• Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do.
• Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits.
• Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.

ULTIMATE SHRIMP AND GRITS

Steps:

• For the grits:
• Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
• For the shrimp:
• Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.