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Smothered Shrimp and Crabmeat Gravy with Rice Grits

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 servings

This updated take on shrimp and grits calls for rice grits, which stand up to the rich seafood gravy with their nutty flavor and porridgelike texture.

Ingredient:

  • 12 cups chicken stock or water
  • 2 cups uncooked rice grits (such as Andy’s White House Farms)
  • 2 teaspoons kosher salt
  • 1/4 cup vegetable oil or olive oil
  • 3 tablespoons unsalted butter
  • 1 large white onion, chopped (about 2 cups)
  • 2 medium celery stalks, finely chopped (about 1 cup)
  • 1 medium-size red bell pepper, finely chopped (about 1 cup)
  • 4 medium garlic cloves, finely chopped (about 1 tablespoon)
  • 1/2 cup all-purpose flour
  • 3 cups clam juice, fish stock, or chicken stock
  • 1/2 cup dry sherry
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons dried rubbed sage
  • 1 tablespoon finely chopped fresh thyme
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds jumbo peeled and butterflied raw shrimp, tail-on
  • 1 1/2 pounds fresh jumbo lump crabmeat, drained and picked over

Directions:

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