Best Shrimp And Gravy Recipes

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MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER CREAMY WHITE GRITS



Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 16

12 cups chicken broth
4 1/2 cups coarse stone ground white grits
1 cup heavy cream
Salt and white pepper
1/2 pound spicy Italian sausage
1 tablespoon olive oil
2 pounds medium or large peeled and deveined shrimp, see Cook's Note
1 1/2 cups chicken broth
Tasso gravy, recipe follows
2 tablespoons finely chopped parsley
4 tablespoons butter
1/2 cup sliced tasso, cut into 1-inch strips
1/2 cup flour
4 cups chicken broth
2 tablespoons finely chopped parsley
Salt and white pepper

Steps:

  • To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.
  • Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft.
  • Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces.
  • Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
  • Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
  • Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.
  • Melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined.
  • Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper.

SPICY SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE REDEYE GRAVY



Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 entrees or 8 appetizers

Number Of Ingredients 19

2 tablespoons canola oil
8 ounces andouille sausage, sliced into 1/4-inch rounds
4 large shallots, medium dice
6 cloves garlic, thinly sliced
2 teaspoons Creole or Cajun spice mix
2 cups chicken stock or broth
1/2 cup strong brewed coffee
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
2 tablespoons unsalted butter
1 1/2 pounds shrimp, peeled and deveined
Cheesy Grits, recipe follows
Green onions, chopped, for garnish
2 1/2 cups whole milk
4 tablespoons unsalted butter
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 1/2 cups quick-cooking grits
2 cups shredded sharp Cheddar

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes.
  • Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes.
  • Divide the cheesy grits among bowls and top with the shrimp and redeye gravy. Garnish with the green onions.
  • Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.

SHRIMP AND SMOKED GRITS WITH TASSO GRAVY



Shrimp and Smoked Grits with Tasso Gravy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

3 tablespoons paprika
3 tablespoons dried parsley
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon rubbed sage
2 cups heavy cream
2 cups chicken broth
1 cup stone-ground smoked grits, such as Louismill
8 ounces goat cheese
3 tablespoons butter
3 tablespoons flour
1 cup ham broth
1 cup heavy cream
1 tablespoon paprika
1 tablespoon hot sauce, such as Tabasco
1 tablespoon whole-grain mustard
1 teaspoon Worcestershire sauce
4 ounces diced tasso ham
1 tablespoon chopped fresh parsley
20 shrimp (16/20 size), peeled and deveined
2 tablespoons unsalted butter
1 tablespoon olive oil

Steps:

  • For the shrimp spice: Mix the ingredients together. Measure out 1 teaspoon for the tasso gravy and 2 tablespoons for the shrimp and reserve. Store the remaining shrimp spice in an airtight container.
  • For the smoked grits: In a thick-bottomed pot, bring the cream and chicken broth to a boil. Add in the grits and reduce the heat to medium high. Stir often and cook until the grits are tender, 20 to 25 minutes. Fold in the goat cheese and cook until the goat cheese is melted and the grits are smooth.
  • For the tasso gravy: In a thick-bottomed saucepan, melt the butter over medium-high heat. Cook until the butter is bubbling and hot, then add the flour. Stirring often, cook the flour until it is a golden-brown color. Add the ham broth and heavy cream. While stirring often, cook until it comes to a boil and begins to thicken. Once the gravy is thick, stir in the paprika, hot sauce, mustard, Worcestershire and reserved 1 teaspoon shrimp spice. Turn the heat to medium and simmer for 1 minute. Add in the ham and simmer for 1 minute. Turn the heat to low and stir in the fresh parsley.
  • For the shrimp: Toss the shrimp and reserved 2 tablespoons shrimp spice together and let sit about a half hour before cooking.
  • To finish and assemble the dish: Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil and cook until the butter is bubbling and hot. Add the shrimp and cook, tossing and moving the shrimp, for about 2 minutes. Add the tasso gravy and bring it to a simmer over medium heat.
  • In a large bowl, mound the grits in the center. Place the shrimp on top of the grits. Spoon the tasso gravy over the shrimp and around the bowl.

CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS



Cajun Shrimp and Sausage Gravy over Biscuits image

A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish.

Provided by SarasotaCook

Categories     Breakfast

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 14

20 medium shrimp (peeled and tails removed)
3 andouille sausages, links (sliced and then diced)
1 cup onion, diced
1/2 cup celery, diced
1/2 cup red pepper, diced (you could use green if that is all you have, red to me are sweeter)
2 scallions, diced (green parts)
3 cups heavy cream (heavy cream is a must for this)
1/4 cup white wine (optional)
1/2 hot sauce (more or less to taste)
2 teaspoons garlic, minced
1 tablespoon cajun seasoning
1 teaspoon olive oil to saute the vegetables
salt
pepper

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.

CHARLESTON SHRIMP AND GRITS WITH TASSO BLUE CRAB GRAVY



Charleston Shrimp and Grits with Tasso Blue Crab Gravy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
8 ounces tasso ham, finely diced
1 cup finely diced white onion
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 tablespoon spicy blackening Cajun seasoning
1 tablespoon kosher salt
1/4 cup light brown sugar
2 teaspoons onion powder
1 tablespoon finely minced garlic
1 1/2 cups all-purpose flour
8 cups fish stock or vegetable or chicken stock, divided
4 ounces lump blue crab
4 pounds shrimp, peeled and deveined
3 pounds spicy sausage, thinly sliced
Grits, optional

Steps:

  • To make the Tasoo Blue Crab Gravy: Preheat a large bottom pot to medium-high heat.
  • Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
  • In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.

SMOKY SHRIMP-AND-SAUSAGE GRAVY



Smoky Shrimp-and-Sausage Gravy image

This starter of smoky, savory shrimp-and-sausage gravy comes from renowned Southern chef Scott Peacock. He likes to serve it up in individual cups, with a side of palate-cleansing quick-pickled crudité and his legendary biscuits that help to sop up every last drop of gravy goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Yield Serves 10 to 12

Number Of Ingredients 15

1 clove garlic, minced
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 small onion, finely diced (1 cup)
1 medium shallot, finely diced (1/3 cup)
Pinch of dried thyme
1/4 teaspoon Aleppo-style pepper flakes
1/2 cup chopped tomato (from 1 medium)
4 ounces smoked link sausage, such as Conecuh or andouille, cut into 1/2-inch pieces (1 heaping cup)
1 cup shrimp stock, low-sodium chicken broth, or water
1 pound medium shrimp (31 to 36 a pound), preferably wild Gulf, peeled and deveined, shells reserved for stock
1/4 to 1/2 cup heavy cream
2 tablespoons torn or coarsely chopped fresh parsley leaves
1 scallion, thinly sliced
1 recipe Crusty Buttermilk Biscuits, for serving

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 GRITS WITH TASSO GRAVY RECIPE



Shrimp and Grits with Tasso Gravy Recipe image

Provided by jennifermcb

Number Of Ingredients 12

Shrimp
1 lb. Shrimp, peeled an deveined
3 Tablespoons butter
2 Tablespoons Creole seasoning
Tasso Gravy
1/2 cup butter
1 cup Tasso, sliced thin
1/2 cup flour
1 Tbsp. Creole seasoning
1 cup chicken stock
1/2 cup half & half
2 Tbsp. chopped parsley

Steps:

  • Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside. In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve. Spoon gravy over creamy grits and top with shrimp.

HAM AND SHRIMP GRAVY



Ham and Shrimp Gravy image

I love eating this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system!

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 6

Number Of Ingredients 14

4 tablespoons butter
6 ounces smoked ham, diced
1 red bell pepper, finely diced
½ cup finely diced celery
4 green onions, chopped, white and green parts separated
1 fresh jalapeno pepper, finely diced
2 cloves garlic, minced
2 teaspoons Cajun seasoning
3 tablespoons flour
3 ½ cups cold chicken broth
¼ teaspoon Worcestershire sauce
1 pound small raw shrimp, peeled and deveined
1 pinch salt, or to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
  • Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
  • Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
  • Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 6.9 g, Cholesterol 154.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 6.9 g, Sodium 1422.1 mg, Sugar 2 g

JACK FRY'S SHRIMP AND GRITS WITH RED-EYE GRAVY



Jack Fry's Shrimp and Grits With Red-Eye Gravy image

Jack Fry's is one of the many GREAT restaurants on Bardstown Road here in Kentucky. This appetizer is one of the most requested and ordered dishes. The list of ingredients are long, but don't be discouraged! This is goooooooood!!!

Provided by SkinnyMinnie

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 20

1 cup uncooked grits
4 cups milk
1 cup whipping cream
1 cup parmesan cheese, grated
salt and pepper, to taste
2 tablespoons butter
3 ounces country ham, minced
1/2 cup shiitake mushroom, sliced
1/2 cup onion, minced
3/4 cup green pepper, minced
1 tablespoon fresh thyme, minced
1/4 cup madeira wine
1/2 cup strong freshly brewed coffee
1/2 cup tomatoes, peeled, seeded and chopped
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 cup chicken broth
3 tablespoons butter
1 1/2 lbs shrimp
asiago cheese, for garnish

Steps:

  • To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
  • Over medium heat, bring to a low boil.
  • Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
  • Whisk in the Parmesan cheese and salt and pepper to taste.
  • To make the gravy: In a large skillet over high heat, melt the butter.
  • Add the ham and brown.
  • Add the shitakes, onions, green peppers and fresh thyme.
  • Saute until the onions become translucent.
  • Add the wine, coffee, tomatoes, and hot sauce.
  • Bring to a slight boil.
  • Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
  • Stir the cornstarch mixture into the gravy.
  • Reduce heat, and cook another couple of minute.
  • To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
  • Add the shrimp and cook until shrimp are just pink.
  • Add the red-eye gravy.
  • Finish the sauce with the remaining 1 Tbs of butter stirred inches.
  • To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
  • Garnish with freshly grated Asiago cheese and chopped parsley.

Nutrition Facts : Calories 692.4, Fat 40.3, SaturatedFat 23.1, Cholesterol 364.2, Sodium 1821.5, Carbohydrate 35.3, Fiber 2, Sugar 1.9, Protein 44.4

GREEN ONION SAUSAGE AND SHRIMP GRAVY



Green Onion Sausage and Shrimp Gravy image

Provided by John Besh

Categories     Brunch     Mardi Gras     Dinner     Sausage     Shrimp     Family Reunion     Party     Potluck     Green Onion/Scallion     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6–8

Number Of Ingredients 16

1 tablespoon rendered bacon fat
1 pound green onion pork sausage, removed from casings
1 small onion, diced
1 tablespoon flour
1 pound jumbo shrimp, peeled and deveined
Salt
Freshly ground black pepper
1/2 green bell pepper, seeded and diced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 pinch allspice
2 dashes Worcestershire
1/3 cup diced canned tomatoes
1 cup Basic Chicken Stock
Leaves from 1 sprig fresh thyme
1 green onion, chopped

Steps:

  • 1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12-15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
  • 2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
  • 3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
  • 4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.

SHRIMP & GRITS W/ ANDOUILLE SAUSAGE AND TASSO GRAVY RECIPE



SHRIMP & GRITS w/ Andouille Sausage and Tasso Gravy Recipe image

Provided by charlotteh371

Number Of Ingredients 27

Creamy Grits
1 1/2 1 1/2 1/2 cups cream
3 3 3 cups chicken broth
6 6 6 tablespoons butter
1/3 1/3 1/3 teaspoon salt
1/3 1/3 1/3 teaspoon fresh ground black pepper
1 1 2 cup plus 2 tablespoons grits
1/2 1/2 1/2 cup shredded cheddar cheese
Tasso Gravy
1 1 1 Tablespoon butter
1/4 1/4 1/4 cup diced onions
1/2 1/2 1/2 teaspoon Thyme
1 1 1 cup Tasso Ham - diced
1/2 1/2 to teaspoon salt (or to taste)
1 1 1 cup chicken stock
1/4 1/4 1/4 cup roux
1 1 1 teaspoon chopped parsley optional)
Melt butter, add onions and thyme sauté gently until very soft and caramelized.
5 to sauté for 5 minutes regularly to distribute seasoning.
to 10 10 and salt, bring to simmer, cook 10 minutes at a simmer. Stir in roux and simmer 10 minutes. Remove from heat, stir in parsley.
For Four Servings of Shrimp and Grits
2 2 2 Tablespoons olive oil or butter
4 4 4 Tablespoons for chopped green onions
1 3/4 1 3/4 3/4 pound large shrimp, peeled and deveined
3/4 3/4 3/4 pound Andouille from Giacomo's Market on High Point Rd
1 1/4 1 1/4 1/4 cup Tasso Gravy
Creamy Grits

Steps:

  • Heat oil in sauté pan, sauté ½ of the green onion. Add sausage, cook then add shrimp and cook till done. Add Tasso gravy and toss to coat and heat all the way through. Place serving of hot creamy grits in each pasta bowl and pour portion of shrimp mixture over the grits. Garnish each dish with remaining green onions.

SHRIMP AND GRAVY



Shrimp and Gravy image

Delicious brown gravy with shrimp! Easy recipe, good over grits or rice! This can be made with either bacon or ham.

Provided by HardCore_Momma

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 10

¾ cup chopped raw bacon
1 small onion, chopped
2 tablespoons all-purpose flour
½ cup water
½ cup evaporated milk
1 pound medium shrimp - peeled and deveined
1 cube beef bouillon
1 tablespoon garlic salt
1 tablespoon chopped fresh chives
salt and pepper to taste

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.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 9.6 g, Cholesterol 193.9 mg, Fat 9.1 g, Fiber 0.4 g, Protein 30.2 g, SaturatedFat 3.4 g, Sodium 2034.6 mg, Sugar 4.1 g

SHRIMP AND GRITS IN TASSO GRAVY RECIPE - (4.4/5)



Shrimp and Grits in Tasso Gravy Recipe - (4.4/5) image

Provided by janicecraig

Number Of Ingredients 10

8 strips bacon cut into thirds or cubed tasso ham,
20 jumbo shrimp (2 pounds), peeled, leaving tail intact
kosher salt and freshly ground black pepper
2 Tbsp canola oil
2 Tbsp apple cider vinegar
3 1/2 tsp firmly packed dark brown sugar
2 1/2 cups chicken stock
1 Tbsp cold unsalted butter
3 cups whole stone-ground grits cooked per package directions
2 Tbsp minced fresh chives

Steps:

  • Saute' chopped bacon or ham in a skillet over medium heat in 1 tablespoon oil until cooked, add shrimp in for the final 4 minutes, cooking them through. Remove bacon and shrimp with a slotted spoon to a colander lined with paper towels. Add vinegar and brown sugar to the pan drippings and cook about 1 minute until reduced by half. Add stock and cook over high heat until reduced again by half. Add salt and pepper to taste. Remove skillet from heat and add butter, stirring until melted. To serve, mound cooked grits on plates, top with shrimp and crumbled bacon or ham. Drizzle sauce over grits and garnish with chopped chives.

SHRIMP BALLS AND GRAVY



Shrimp Balls and Gravy image

I have made these for years,I have no idea where this recipe first came from.It is in my handwritting ,on a sheet of old loose leaf paper.Simple and eazy and can be doubled or tripled.I buy the shrimp from the frozen food section of Wal-Mart .If you can get the fresh shrimp ,use them .But if not use the RAW frozen one..Just...

Provided by Mary R Morris

Categories     Seafood

Time 1h50m

Number Of Ingredients 19

shrimp balls
1 lb of raw shrimp
1 cup of bread crumbs
2 large eggs
1 large onion chopped
4 cloves of fresh garlic
1 tablespoon of worcestershire sauce
chopped fresh parsley ,chopped green onions
salt and pepper to taste
GRAVY::::
1/2 cup of flour
3/4 cup of oil
1 small onion chopped
1 bell pepper seeded and chopped
1 quart of water
1 can of tomato paste
2 small bay leaves
2 good size pinches of sweet basil
salt and pepper to taste

Steps:

  • 1. 1-Grind Shrimp ,onions and garlic in food chopper.
  • 2. 2-Place in mixing bowl:Add remaining ingredients .Mix well with hands.Shape in to small balls:Then roll into flour and fry untill brown.Take out and add to the gravy ,below....
  • 3. Gravy::::
  • 4. Make a roux,with flour and oil:Saute onions and bell pepper in roux;add water and remaining ingredients.After Shrimp Ball or Fried as above ,add them to the gravy and SIMMER on Low for a hour and a half......I serve over Rice ...But these can be used as a appetizer...
  • 5. PERSONAL NOTE::::: I often serve these as a appetizer ,or on the buffet at church dinners ..Just keep them warm in a crock pot....

SHRIMP AND TASSO GRAVY OVER YELLOW GRITS



Shrimp and Tasso Gravy over Yellow Grits image

Provided by Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 22

2 cups whole milk
2 teaspoons salt
1/4 cup butter
2 cups yellow stone-ground grits
3/4 cup thinly sliced leek
1 tablespoon butter, plus 3 tablespoons melted butter
1 tablespoon chili powder
1 tablespoon paprika
1 1/2 teaspoons dried basil
2 1/4 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons dried thyme
1/4 teaspoon granulated garlic
Pinch seafood seasoning, such as Old Bay
1 1/2 cups clam juice
1 1/2 cups tomato juice
1 cup half-and-half
1/4 cup all-purpose flour
2 ounces finely diced tasso ham
2 pounds small shrimp, shelled and deveined
2 tablespoons butter

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.

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