Ham And Shrimp Gravy Food

HAM AND SHRIMP GRAVY

Steps:

• Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
• Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
• Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
• Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.

COUNTRY HAM AND REDEYE GRAVY

Steps:

• Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
• Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
• the bottom of the skillet with a wooden spoon.
• Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.

SHRIMP AND TASSO GRAVY OVER YELLOW GRITS

Steps:

• For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin.
• For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham.
• For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
• To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.

GRAM'S HAM GRAVY

Steps:

• Bring ham drippings to a boil.
• Mix flour and water to make a runny paste.
• Pour flour/water mix in boiling ham drippings a little at a time making sure to be whisking the same time. Whisk until thickened.
• Add salt and gravy master to taste and color.
• Note: To make a good amount of drippings add 1/2 cup water to the pan the ham is being cooked inches Start with 1-2 drops gravy master then add more if needed as this is very dark in color. If the gravy has lumpy strain in a strainer to remove the lumps.

HAM 'N' ONION GRAVY

Steps:

• In a large skillet, brown ham in oil; remove and keep warm. In the same skillet, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham and mashed potatoes.

SHRIMP AND HAM ALFREDO

Steps:

• In a large saucepan, prepare noodles and sauce mix according to package directions. Stir in the shrimp, ham, garlic powder and cayenne; heat through. Sprinkle with onion.

RAISIN GRAVY FOR HAM

Steps:

• In a saucepan combine brown sugar, cornstarch and mustard.
• Stir in water, raisins, vinegar, lemon juice and lemon peel until blended.
• Bring to a boil and cook and stir for 2 minutes or until thickened.
• Stir in butter until melted.
• Serve warm over baked sliced ham.