Best Smothered Shrimp In Crab Meat Gravy Recipes

CRAB SMOTHERED SHRIMP

Steps:

• Split the raw shrimp lengthwise, so they can be opened flat, but do not cut all the way through.
• Spread the shrimp flat in a 9" X 13" baking dish and set aside.
• In medium skillet, melt 2 tbsp butter and then saute onion, celery and green pepper until onion is transparent.
• Remove from heat.
• Add parsley.
• Toss this mixture with crabmeat.
• Add seasonings, breadcrumbs, egg and cream.
• Toss gently, but thoroughly.
• Mound crab mixture on shrimp.
• Melt 1/2 cup butter and add minced garlic. Pour over shrimp and crab mixture.
• Sprinkle top with paprika and bake in 400 degree oven for 20 minutes.

SMOTHERED SHRIMP IN CRAB-MEAT GRAVY

Steps:

• In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
• Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.

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.