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Shrimp GravyMain Dishes & Casseroles
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Submitted by Tim Harlan
on Thursday, January 06, 2005
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| Makes: | 4 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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Brown low-fat shrimp gravy to serve over rice with a big spicy flavor! |
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| Ingredients |
| 4 cups shrimp stock |
1/8 tsp cayenne pepper |
| 1/4 tsp white pepper |
1/4 tsp black pepper |
| 3/4 tsp paprika |
1 tsp salt |
| 1/4 tsp thyme |
1/4 tsp oregano |
| 1 bay leaf crumbled |
1 tbsp file powder |
| 1/3 cup browned flour |
1 cup chopped onion |
| 1 cup chopped celery |
1 cup chopped green pepper |
| 1 clove garlic minced |
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| | | Directions | Make your shrimp stock with shrimp heads and shells. Rinse and place them in a stockpot with onions and celery. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly and strain.
Make seasoning mix with 1/8 tsp cayenne pepper, 1/4 tsp white pepper, 1/4 tsp black pepper, 3/4 tsp paprika, 1 tsp salt, 1/4 tsp thyme, 1/4 tsp oregano, 1 bay leaf (crumbled), 1 tblsp file powder.
Add onion, celery and green pepper to pre-heated cast-iron skillet, do not grease pan. Add seasoning mix, stir frequently over medium heat. After 2-3 minutes add garlic. Cook for a few minutes over low heat. Vegetables will form a greasy sort of crust. Add browned flour. (Flour which was browned in a dry cast-iron skilled, stirring constantly). Cook over medium heat 1 minute, stir constantly. Add 2 cups of stock, stir. Add rest of stock, simmer 30-45 minutes. Strain out vegetables. Finely chop 5-10 peeled shrimp, cook in gravy for 5 minutes. Serve over cooked rice.
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