I didn’t call this ham and shrimp gravy recipe “shrimp and grits” for two reasons: One, because I’ve already done a video called “shrimp and grits;” and two, I don’t like this served over grits. So, why did I serve it over grits then? Well, you’ll have to watch the video to get that answer, as I divulge that in a little chestnut at the end of the clip
I much prefer this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system. I just don’t like how the gravy dissolves the grits, which then kind of runs through the tines of my fork. Having said that, it’s not like I’d ever turn down a plate of this because of such textural concerns.
If you only remember one thing from this video, besides the priceless advice regarding the secret to a happy marriage, it’s my “don’t buy cooked shrimp” advice. If you look at the shrimp section at the grocery store, it’s usually dominated by bags of already cooked shrimp. It may seem a lot easier, but it’s not.
You can now get raw, peeled and deveined shrimp (ideally from the Gulf Coast), which takes almost the same time to cook, as the precooked shrimp does to heat through. When you used cooked shrimp, all those sweet juices that should be running into your gravy have been lost in some processing plant months ago.
In case you can’t find frozen, raw, peeled and deveined shrimp, I believe I shown how to prep those in previous videos. I just can’t remember which ones! Maybe it’s time for a new video tutorial. Anyway, I hope you give this a whirl soon. Enjoy!
Ingredients:
4 tbsp butter
6 ounces smoked ham
4 green onions, chopped (the light parts)
1/2 cup small diced celery
1 red bell pepper, small dice
1 large jalepeno, small dice
2 cloves minced garlic, optional
2 tsp Cajun seasoning, or to taste
3 tbsp flour
3 1/2 cups chicken broth
1/4 tsp Worcestershire sauce (I forgot to add, but you should with the broth)
1 pound small, frozen, raw, peeled and deveined shrimp
salt, pepper and cayenne to taste
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