Best Shrimp Balls And Gravy Recipes

SHRIMP IN BROWN GRAVY OVER MASHED POTATOES

Shrimp in Brown Gravy over Mashed Potatoes image

Stashing this for fall shrimp - fat & delicious in still warm water but oh so good on the first chilly nights. This recipe came from The Times-Picayune. The recipe noted to please make fresh mashed potatoes & green peas to go with the shrimp. Go easy with the Kitchen Bouquet - a little is good but too much is ungood.

Provided by Busters friend

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3/8 cup salted butter
1 stalk celery, finely chopped
1 bunch green onion, finely chopped
3 fresh garlic cloves, minced
2 lbs fresh shrimp, peeled, deveined
1 tablespoon cornstarch (heaping)
1 1/2 cups cold water
1 teaspoon Kitchen Bouquet
1 teaspoon white pepper
1/2 teaspoon black pepper
salt

Steps:

Melt butter in heavy skillet over medium heat. Add celery and green onion and sweat until clear. Add garlic and shrimp. Cook until shrimp are pink.
Mix cornstarch in cold water and add to shrimp mixture. Stir until heated through. Add Kitchen Bouquet, pepper and salt. Lower heat, stir and cover for about 10 minutes.
Serve over fresh mashed potatoes with green peas.

Nutrition Facts : Calories 418, Fat 21.3, SaturatedFat 11.7, Cholesterol 391.4, Sodium 474.4, Carbohydrate 7.7, Fiber 1.2, Sugar 0.9, Protein 47.2

CHARLESTON SHRIMP 'N' GRAVY

Charleston Shrimp 'n' Gravy image

Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

Provided by ALRAYNA

Categories Meat and Poultry Recipes Pork

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

3 slices bacon
1 onion, chopped
1 green bell pepper, seeded and chopped
2 teaspoons seasoned salt with no MSG
ground black pepper to taste
garlic powder to taste
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 pound large shrimp, peeled and deveined
1 ½ cups chicken stock
1 green onion, chopped

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.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 12.6 g, Cholesterol 195.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1087.8 mg, Sugar 2.3 g

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

Ingredients

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....

CAJUN SHRIMP BALLS

Cajun Shrimp Balls image

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping.

Provided by Molly53

Categories Cajun

Time 1h5m

Yield 24 balls

Number Of Ingredients 11

Ingredients

2 tablespoons parsley, minced
2 tablespoons green onions, minced
2 tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product)
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce (or to taste, Tabasco or other Louisiana-style pepper sauce preferred)
1/2 lb shrimp, cooked, cleaned and finely chopped
2 eggs
2 cups fine dry breadcrumbs
oil, for frying

Steps:

Cook parsley in green onions in melted butter for a minute; blend in flour until fully incorporated.
Stir in milk, salt and hot pepper sauce.
Cook until thickened, stirring constantly.
Remove from heat and stir in minced shrimp.
Shape into balls, using one tablespoon mixture per ball.
Beat eggs until well mixed; dip balls into bread crumbs, then egg, then in crumbs again.
Chill 30 minutes.
Heat oil to 350°F.
Fry 4 balls at a time until golden brown, about 2 or 3 minutes.
Keep warm in low oven on paper towel lined plate; repeat with remaining balls.