CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)
This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.
Provided by Sherbear1
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
- Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
- Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g
SHRIMP AND TASSO GRAVY OVER YELLOW GRITS
Provided by Food Network
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
CHARLESTON SHRIMP 'N' GRAVY
Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.
Provided by ALRAYNA
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
- When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 12.6 g, Cholesterol 195.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1087.8 mg, Sugar 2.3 g
MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER CREAMY WHITE GRITS
Steps:
- To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.
- Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft.
- Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces.
- Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
- Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
- Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.
- Melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined.
- Continue to cook over low heat for 5 minutes. Stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper.
SHRIMP AND SMOKED GRITS WITH TASSO GRAVY
Steps:
- For the shrimp spice: Mix the ingredients together. Measure out 1 teaspoon for the tasso gravy and 2 tablespoons for the shrimp and reserve. Store the remaining shrimp spice in an airtight container.
- For the smoked grits: In a thick-bottomed pot, bring the cream and chicken broth to a boil. Add in the grits and reduce the heat to medium high. Stir often and cook until the grits are tender, 20 to 25 minutes. Fold in the goat cheese and cook until the goat cheese is melted and the grits are smooth.
- For the tasso gravy: In a thick-bottomed saucepan, melt the butter over medium-high heat. Cook until the butter is bubbling and hot, then add the flour. Stirring often, cook the flour until it is a golden-brown color. Add the ham broth and heavy cream. While stirring often, cook until it comes to a boil and begins to thicken. Once the gravy is thick, stir in the paprika, hot sauce, mustard, Worcestershire and reserved 1 teaspoon shrimp spice. Turn the heat to medium and simmer for 1 minute. Add in the ham and simmer for 1 minute. Turn the heat to low and stir in the fresh parsley.
- For the shrimp: Toss the shrimp and reserved 2 tablespoons shrimp spice together and let sit about a half hour before cooking.
- To finish and assemble the dish: Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil and cook until the butter is bubbling and hot. Add the shrimp and cook, tossing and moving the shrimp, for about 2 minutes. Add the tasso gravy and bring it to a simmer over medium heat.
- In a large bowl, mound the grits in the center. Place the shrimp on top of the grits. Spoon the tasso gravy over the shrimp and around the bowl.
SHRIMP IN CREAM GRAVY
I moved to South Louisiana in 1987. My husband is a true Cajun and I've always been a 'wannabe Cajun'. The first order of business was to learn to cook...so this recipe was the result of my love for pasta and his love for Shrimp. Although this is not an authentic Cajun recipe, it qualifies as a real Cajun pleasure! I hope you...
Provided by Debbie Arceneaux
Categories Seafood
Time 1h
Number Of Ingredients 11
Steps:
- 1. This recipe is VERY EASY, and is a real crowd pleaser!
- 2. In 5-quart non-stick pan, melt butter and add 1T of olive oil. Add garlic, mushrooms and white onion, with seasonings. Cook until veggies are clear. Reduce heat to LOW. Add green onions, cook for ONE MINUTE, add creams and cheese. cook on low for 5 minutes. Add shrimp and COVER. Shrimp cook quickly and will get tough if cooked too long.
- 3. Serve over your favorite pasta. The delicate flavor of the 'gravy' and shrimp go very well with angel hair pasta...yes, that's my favorite.
- 4. SUGGESTED VEGETABLE SIDES: Broccoli, frozen sweet/green peas, asparagus, cauliflower, carrots - any non-starchy vegetable.
- 5. NOTE!!! If possible, use a large pasta bowl to serve pasta covered with sauce. Flavor is much nicer when served that way.
CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS
A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish.
Provided by SarasotaCook
Categories Breakfast
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain.
- Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes.
- Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own.
- Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste.
- Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do.
- Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits.
- Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.
More about "shrimp in cream gravy food"
5-INGREDIENT CREAMY GARLIC SHRIMP RECIPE | KITCHN
From thekitchn.com
Author Jesse SzewczykEstimated Reading Time 3 mins
STEAK & CREAMY GARLIC SHRIMP (SURF AND TURF) - CAFE DELITES
From cafedelites.com
FAMOUS CAJUN SHRIMP AND GRITS – A COUPLE COOKS
From acouplecooks.com
CREAMY LEMON GARLIC PARMESAN SHRIMP • SALT & LAVENDER
From saltandlavender.com
CREAMY SHRIMP PASTA – A COUPLE COOKS
From acouplecooks.com
5/5 (2)Total Time 30 minsCategory Main DishCalories 555 per serving
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
- Pat the shrimp dry. In a medium bowl, mix the shrimp with the spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Set them aside.
- Wipe out the skillet. In the same skillet make the White Wine Sauce or Parmesan Cream Sauce (takes about 10 minutes).
SHRIMP AND GRITS WITH RED EYE GRAVY - FOOD NETWORK CANADA
From foodnetwork.ca
SOUTHERN SHRIMP AND GRITS WITH RED PEPPER GRAVY - FOOD FIDELITY
From foodfidelity.com
CREAMY COCONUT SHRIMP - SAVOR THE BEST
From savorthebest.com
SMOTHERED SHRIMP IN BROWN GRAVY - DEEP SOUTH DISH
From deepsouthdish.com
THE BEST EVER ‘SHRIMP AND GRITS’ IS MADE IN ONE POT - FORBES
From forbes.com
SHRIMP IN GARLIC CREAM SAUCE RECIPE - HOLIDAY RECIPES - LGCM
From lakegenevacountrymeats.com
SHRIMP AND GRITS WITH ANDOUILLE GRAVY - SOUTHERN KITCHEN
From southernkitchen.com
THE BEST LOWCOUNTRY SHRIMP AND GRITS RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
CREAMY SOUTHERN SHRIMP AND GRITS WITH TOMATOES AND TOMATO …
From pinchmeimeating.com
GEORGIA CHEF SHARES HOW TO MAKE TRADITIONAL GULLAH-GEECHEE …
From goodmorningamerica.com
SOUTHERN-STYLE CREAMY SHRIMP OVER RICE | VERY BEST BAKING
From verybestbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love