|Let's see. Bacon, check. Shrimp, check. Gravy, check. Homemade mashed potatoes, check. How can you go wrong with a combo like that?|
Shrimp and Brown Gravy with Homemade Mashed PotatoesA popular south Louisiana dish, it is best served over homemade mashed potatoes, though you could probably get away with serving it over noodles, rice or grits also. Do me a favor though and at least try it the first time over homemade mashed potatoes, and only homemade, because, well, there just really ain't nothin' like it. This recipe is so simple, it's a shortcut version avoiding the need to stir up a roux, yet so delicious - try it. I got a feeling you'll fall in love with it.
Recipe: Shrimp and Brown Gravy©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings
- 4 slices of bacon
- 1-1/2 cups of chicken stock or broth
- 2 tablespoons of cornstarch
- 1/4 cup (1/2 stick) of unsalted butter
- 2 stalks of green onion, sliced and chopped
- 1 stalk of celery, chopped fine
- 3 to 4 cloves of garlic, minced fine
- 2 pounds of small raw, peeled shrimp
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama White Pepper Blend), or to taste, optional
- Kosher salt, to taste
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1 teaspoon of Kitchen Bouquet
Chop the bacon and cook in a skillet until crispy, drain and set aside. Meanwhile, whisk together the chicken broth and the cornstarch and set aside.
In that same skillet, over medium heat, melt the butter. Add the celery and green onion and cook for about 2 minutes or just until soft, but not browned. Add the garlic and cook another minute. Add the shrimp, and cook, stirring occasionally until the shrimp just begin to turn pink.
Whisk the cornstarch mix again and slowly add to the shrimp, thoroughly stirring it in. Add the Cajun seasoning, salt, pepper, and Kitchen Bouquet; bring to a boil, reduce heat immediately to low and let low simmer for about 10 minutes or until nicely thickened. Taste and adjust seasonings as needed.
Spoon over hot, homemade mashed potatoes and sprinkle with the bacon. Traditionally served with a side of green peas, but a nice garden salad would be great too.
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Posted by Mary on November 13, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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