SMOKY SHRIMP-AND-SAUSAGE GRAVY
This starter of smoky, savory shrimp-and-sausage gravy comes from renowned Southern chef Scott Peacock. He likes to serve it up in individual cups, with a side of palate-cleansing quick-pickled crudité and his legendary biscuits that help to sop up every last drop of gravy goodness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
- Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
- Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.
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Malik All viber
[email protected]This recipe is so easy to make and it's always a hit with my guests.
Ms Sho hana
[email protected]I'm not a big fan of shrimp, but I loved this recipe. The gravy was so good that I could eat it on anything.
Majid dogar
[email protected]This recipe is a keeper! I will definitely be making it again.
Brian Akiona
[email protected]I served this recipe over rice and it was a perfect meal. The gravy was so flavorful and the shrimp and sausage were cooked perfectly.
Megan Huang
[email protected]I added a little bit of cayenne pepper to the gravy for a little extra spice. It was delicious!
Cam Shaft
[email protected]I substituted chicken sausage for the pork sausage and it turned out great. This recipe is really versatile.
Shante Dixon
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it!
Gabriela singal
[email protected]I've made this recipe several times now and it's always a hit. It's a great comfort food that the whole family loves.
Tabassum Ali
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
VIRK Gaming
[email protected]This recipe is a great way to use up leftover shrimp and sausage. I always have some in my freezer, so it's nice to have a recipe that I can use them in.
3ttgv Hhjj
[email protected]I wasn't sure about using shrimp in a gravy, but I was pleasantly surprised. The shrimp cooked perfectly and added a nice briny flavor to the dish.
ballpoint pen
[email protected]The smoky flavor of the sausage really shines through in this dish. It's a great way to add a little bit of spice to your meal.
Anis Kozhani
[email protected]I love this recipe because it's so easy to make. I can have it on the table in under 30 minutes.
Lil Nana
[email protected]This recipe was a hit with my family! The shrimp and sausage were cooked perfectly and the gravy was rich and flavorful. We will definitely be making this again.