I love shrimp and gravy, it’s a classic comfort food dish that never fails to bring a smile to my face. As a busy mom of three, I need recipes that are quick, easy, and satisfying, and this one fits the bill perfectly.
The dish is believed to have originated in the southern United States, where it was often served at family gatherings and special occasions. The combination of succulent shrimp, rich gravy, and fluffy rice is a match made in heaven that my kids devour in seconds.
But what really sets this recipe apart is the technique – the key is to cook the shrimp just until they’re pink and then serve them with a flavorful gravy made from pan drippings and spices. It’s a simple yet impressive dish that’s perfect for weeknight dinners or special occasions like holidays and birthdays.
Shrimp and Gravy
4.9 from 1069 votes
Tender shrimp simmered in a rich, savory gravy made from a dark roux and seasoned with classic Cajun spices. This comforting dish is served over rice for a hearty and satisfying meal.
1Season the shrimp with Cajun seasoning, salt, and black pepper in a small bowl.
2Set aside while you prepare the gravy base.
3Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
4Whisk in the flour and stir constantly with a wooden spoon, reducing the heat to medium, until the roux turns a deep reddish-brown color, about 8 to 10 minutes.
5Be careful not to burn it.
6Add the chopped onion, bell pepper, and celery to the roux and cook, stirring frequently, until the vegetables are softened, about 5 minutes.
7Stir in the minced garlic and cook for 1 minute until fragrant.
8Gradually pour in the chicken broth and water while stirring constantly to prevent lumps.
9Add the bay leaves, Worcestershire sauce, and hot sauce if using.
10Bring the gravy to a simmer over medium heat, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the gravy thickens and the flavors meld.
11Add the seasoned shrimp to the gravy and stir gently to combine.
12Cook over medium heat for 3 to 4 minutes, until the shrimp turn pink and are cooked through.
13Remove the bay leaves.
14Serve the shrimp and gravy immediately over hot cooked rice.
For a darker, nuttier flavor, cook the roux a little longer, but watch it carefully to avoid burning. You can substitute the shrimp with chicken or sausage for variation.
Watch Video Of How Shrimp and Gravy Works
This shrimp and gravy recipe is always a hit at our family gatherings – it’s easy to make, deliciously comforting, and can be adapted to suit various tastes and dietary needs.
One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it with rice or noodles, add some steamed vegetables on the side for extra nutrition, or even use it as a topping for biscuits or crackers.
❓ Frequently Asked Questions About Shrimp and Gravy
What type of shrimp should I use for this recipe?
You can use any type of shrimp you like best, but I find that frozen shrimp work just as well as fresh ones. Just thaw them first and pat them dry with paper towels before cooking.
Can I use other types of seafood instead of shrimp?
While shrimp are traditional in this recipe, you can substitute other types of seafood like scallops or crawfish if you prefer.
How do I make the gravy from scratch?
To make the gravy from scratch, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour until it forms a smooth paste. Gradually add 1 cup of chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly. Season with salt, pepper, and any other spices you like.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time by cooking the shrimp and refrigerating them until serving time. Simply reheat the shrimp in the microwave or on the stovetop before serving with the warm gravy.
Is this recipe suitable for people with dietary restrictions?
This recipe is gluten-free if you use gluten-free flour to make the gravy from scratch. However, if you’re cooking for someone with severe food allergies or intolerances, please take necessary precautions to avoid cross-contamination.
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