Shrimp in Brown Gravy over Mashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Stashing this for fall shrimp - fat & delicious in still warm water but oh so good on the first chilly nights. This recipe came from The Times-Picayune. The recipe noted to please make fresh mashed potatoes & green peas to go with the shrimp. Go easy with the Kitchen Bouquet - a little is good but too much is ungood. Ingredients:
3/8 cup salted butter |
1 stalk celery, finely chopped |
1 bunch green onion, finely chopped |
3 fresh garlic cloves, minced |
2 lbs fresh shrimp, peeled, deveined |
1 tablespoon cornstarch (heaping) |
1 1/2 cups cold water |
1 teaspoon kitchen bouquet |
1 teaspoon white pepper |
1/2 teaspoon black pepper |
salt |
Directions:
1. 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.
2. 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.
3. Serve over fresh mashed potatoes with green peas.
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