Smothered Shrimp in Crab-Meat Gravy
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8tablespoons unsalted butter
- 2tablespoons olive oil
- 4cloves garlic, peeled and finely chopped
- 1large Spanish onion, diced
- 2ribs celery, diced
- 1red bell pepper, diced
- 1¼cups all-purpose flour
- 2tablespoons fresh sage leaves, rubbed
- 1tablespoon fresh thyme leaves, finely chopped
- ½cup dry sherry
- ¼cup Worcestershire sauce
- 3pinches nutmeg
- 2pinches cayenne pepper
- 3 to 4cups clam juice, or fish or chicken stock
- 1tablespoon tomato paste
- Kosher salt and freshly ground black pepper to taste
- 3pounds large shrimp, shelled and butterflied
- 1½pounds jumbo lump crab meat.
Nutritional analysis per serving (8 servings)
488 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 59 grams protein; 1481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
- Step 2
Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.
Private Notes
Comments
I was surprised by the order of this recipe. By cooking the vegetables before adding the flour, I ended up with a dry, somewhat clumpy mixture instead of a roux. A more traditional approach would be to make the roux first, then add the vegetables, I would think. Anyway, it ended up working out and was quite tasty - the mixture separated once I added the liquid. I added stock to the leftovers to make something resembling a gumbo. Quite good too.
Jumbo lump crab meat (most likely from blue crabs) is sold steamed. It's ready to go out of the container.
I have never seen raw crabmeat in my life. The crabs are cooked before the meat is removed from them.
By adding the flour after sautéing the veggies in the butter/oil, I needed to cook the roux for much longer than the recommended time to get it appropriately dark and cook off any remaining flour. Also, I’d add a couple of tbsps of a Louisiana hot sauce while this stews—it adds a nice vinegariness that cuts through the richness of the dish.
My only modification was to add more stock...maybe five cups total. Great flavors!
my shrimp Creole recipe is from a woman who grew up in New Orleans. She cooks the shrimp in the o to flavor it, then removes illt and adds the veggies. Then the flour. The key is having a lot of oil. Then it makes a very nice roux, veggies intact. perhaps there isn't enough oil causing it to be clumpy? This is not a time to lessen the oil for fewer calories! Without enough, the roux won't develop properly.
Advertisement