Friday, November 13, 2009

Shrimp and Brown Gravy with Homemade Mashed Potatoes

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 Potatoes

A popular south Louisiana dish, this is best served over homemade mashed potatoes, though you could probably get away with serving it over noodles, rice, grits or even biscuits. 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 or grits, 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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©Deep South Dish
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Posted by on November 13, 2009
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  1. This goes on my list for next week! And I promise, it will be over homemade potatoes!

  2. Oh--I could so use some of that right now. I have been thinking of making shrimp etouffee this weekend but I think you just changed my mind. Thanks for the recipe.

  3. This comment has been removed by the author.

  4. Would have never thought about brown gravy and shrimp, but as you said it's hard to go wrong with these ingredients. It's on our list of meals to try soon.

  5. OMG! This was amazing!

    I made it last night, and will be posting about it tomorrow showing why one should make this at home instead of going to a restaurant for something similar.

  6. I made this dish last night, and it was awesome! Being from New Orleans, I am used to good food and cook good food. I do not cook homemade dishes everday, but when I decide to, I look for dishes that will leave a great memory in my that I will cook again for my husband without thinking twice. This recipe is on the list! Thank you for sharing it. Next...crabmeat augratin!

  7. Thanks Laura! It's a very basic dish, but it's good ole comfort food for sure. Hope you enjoy the crab!!

  8. I have never left south louisiana, and believe me, mashed potatoes are the last thing we would serve with our shrimp dishes. Not saying it wouldn't be good. But it's rice, rice, rice, all the way.

    1. Well, hellooo Anonymous!! Okay, first off south Louisiana isn't that far different from south Mississippi and well, I never left south Mississippi either, well except for a few years I lived in New Orleans in my 20s.

      Yes, it's rice, rice, rice over here too. If you knew anything about me or this blog before leaving this comment, well you would have already known this of course as I talk about it alot!! :)

      This is a Cajun recipe for "shrimp and brown gravy" and it is traditionally served over homemade mashed potatoes, not rice. Not saying it wouldn't be good though. It would!

      If you've never heard of this, maybe check with some of your older relatives or poke around in a few of your older Cajun cookbooks. It's bound to be there somewhere!

      Thanks for stopping by though and I hope that next time you visit you find something you like better!


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