Shrimp In Brown Gravy Over Mashed Potatoes Recipes

Steps:

• Whisk together the beef stock, cornstarch, onion powder, soy sauce and bouillon cube in a medium saucepan. Bring to a simmer over medium heat, whisking occasionally, and cook until slightly thickened, about 1 minute. Turn off the heat and whisk in the heavy cream.

Steps:

• For the potatoes: Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat.
• For the shrimp: In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes.
• Transfer to a bowl and serve.

Steps:

• Melt butter in heavy skillet over medium heat. Add celery and green onion and sweat until clear. Add garlic and shrimp. Cook until shrimp are pink.
• Mix cornstarch in cold water and add to shrimp mixture. Stir until heated through. Add Kitchen Bouquet, pepper and salt. Lower heat, stir and cover for about 10 minutes.
• Serve over fresh mashed potatoes with green peas.

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.

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.

Steps:

• For Mashed Potatoes:.
• Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
• Meanwhile, heat the butter and half-and-half in a small saucepan.
• Drain the potatoes.
• While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
• With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
• Mix until the potatoes are mashed but not completely smooth.
• Serve hot with gravy on the side.
• For Gravy:.
• In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
• Don't rush this step; it makes all the difference when the onions are well cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
• Cook for 2 to 3 minutes.
• Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
• Add the cream, if desired, and serve.