Shrimp Gravy

4 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Intermediate
4.0/5 (2)
Shrimp Gravy
Brown low-fat shrimp gravy to serve over rice with big spicy flavor! Made with the holy trinity, browned flour, and shrimp stock for authentic Cajun taste—this lighter version uses dry-roasting instead of oil for a healthier gravy that doesn’t skimp on flavor.

Ingredients

4 servings
  • For the Shrimp Stock
  • shrimp heads and shells (from 1-2 pounds shrimp)
  • onions (roughly chopped, for stock)
  • celery (roughly chopped, for stock)
  • For the Gravy
  • 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
  • 5-10 peeled shrimp finely chopped

Step-by-Step Instructions

  1. 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.
  2. Make seasoning mix by combining 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), and 1 tbsp file powder in a small bowl.
  3. Add onion, celery and green pepper to pre-heated cast-iron skillet—do not grease the pan. Add seasoning mix and stir frequently over medium heat.
  4. 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 skillet, stirring constantly).
  5. Cook over medium heat for 1 minute, stirring constantly. Add 2 cups of stock and stir well. Add remaining stock and simmer 30-45 minutes until gravy thickens. Strain out vegetables. Finely chop 5-10 peeled shrimp and cook in gravy for 5 minutes. Serve over cooked rice.

Common Problems and Solutions

Q: Why are my vegetables sticking and burning in the dry skillet?

A: Keep the heat at medium and stir frequently. The vegetables will release moisture as they cook and form a crust—this is normal and adds flavor. If they're truly burning (black and smoking), reduce heat slightly.

Q: Can I skip straining out the vegetables?

A: You can, but traditional shrimp gravy has a smooth texture. Straining gives you that classic silky consistency, though leaving them in adds more texture and fiber.

Q: How do I know when the gravy is thick enough?

A: It should coat the back of a spoon and be slightly thinner than you want for serving—it will thicken more as it cools. If too thick, add a bit more stock; if too thin, simmer longer.

Tips and Techniques

Brown your flour ahead of time in a dry cast-iron skillet over medium heat, stirring constantly until it reaches a light brown color (about 10-15 minutes)—this is the key to the gravy’s color and nutty flavor. You can make extra and store it in an airtight container for future use.

Ingredient Substitutions

  • file powder: additional thyme or omit
  • shrimp stock: chicken or vegetable stock
  • fresh shrimp: frozen shrimp, thawed

Equipment Needed

  • cast-iron skillet
  • stockpot
  • fine mesh strainer

Historical Context

Cajun gravies traditionally use a roux made with fat and flour, but this health-conscious version uses dry-roasting techniques that were common in leaner times when cooks had to stretch ingredients and minimize fat.