Smothered Shrimp in Crab-Meat Gravy Recipe (2024)

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.

I will not make this again, and I don't recommend it. I thought it was bland. My husband found the texture of the shrimp unappetizing. He's usually good for seconds but he gave up after his first few bites.

My fish monger is fond of saying that when you get crab, it's either cooked or crawling! (i.e. live).

This is a relatively common method. If it's too dry, add a little bit more fat, and you should be fine. Having used both methods, I find this easier than making the roux first, unless you need a very dark roux.

This looks delicious, but are the quantities correct? 4-1/2 pounds of seafood to make 6 to 8 servings? That seems like a very large portion, especially once you put it over grits.

Delicious, although it came out a little thicker than I expected (more like stew than gravy). But I assume I could have just added more stock to correct that.

The recipe does not call for COOKED crabmeat. Is 3-4 minutes really long enough to cook the crab in that heavy sauce?

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.

Like Marc, I was surprised by the order of cooking... The ingredients and method are very similar to Paul Prudhome’s various seafood gumbo recipes, except for the cooking order (and the lighter hand at seasoning), so I was wondering how this order would work. I am glad to hear that it does, though still wondering what the difference is in the result...

Did the roux first to the color desired, then added the trinity/vegetables. Added the garlic at last 2 minutes of veggie cooking time. I think it needs at least 4 cups of liquid. You can make a quick, great shrimp stock with the ends of the cut veggies and the shrimp shells. This recipe didn't say when to add sherry. I put a bit in the stockUse cooked crab - put in at the endLook for this note: Well, if you don't add the vegetables first, ...

Agree with previous writer on building roux first, then adding vegetables. Fortified clam juice with reserved shrimp shells that I browned and deglazed with a little more sherry. Added snow crab shells from a previous meal, producing some wonderful stock. Gravy was far better with not much additional labor. Sauteed gorgeous 10-15 count brown Gulf shrimp in some reserved Amish bacon fat. Plated with grits, shrimp and gravy on top. This way, shrimp did not get lost in the gravy.

Me again. I think making the gravy through the step of cooking for 15 minutes -- let come to room temperature and the refrigerate overnight for flavors to meld. Slowly reheat when ready to serve, then add shrimp and crab. I used lump and claw crab meat and only 1 lb. and it was still delicious (and definitely rich...). Adding lemon juice to taste at the end brought added brightness. Then drizzle each serving with a little sherry.

I love this dish. It's like a cross of our She Crab Soup and a rich Shrimp and Grits. (I'm a native of Charleston, SC). Did the roux first to the color desired, then added the trinity/vegetables. Added the garlic at last 2 minutes of veggie cooking time. I think it needs at least 4 cups of liquid. You can make a quick, great shrimp stock with the ends of the cut veggies and the shrimp shells. This recipe didn't say when to add sherry. I put a bit in the stock and served it on the side to finish.

For those wondering about raw crab... I have worked in kitchens and it is a luxury of low-wage time and a privelege of restaurant provision orders. How many raw crabs did I de-meat, in a basem*nt, hour on hour? Agree the frozen legs or pasteurized 'fresh' containers of crab meat would work but add just in time to heat!

Was a bit apprehensive about the roux early on, but persevered & it all came together eventually. Used 3+ cups shrimp stock for liquid plus a cup of pinot noir. Comment about amount of seafood is spot on; recipe as written filled a dutch oven. Looks like about 4 meals for the two of us.We found a ton of flavor here, and the time - something like two hours including prep time - was time well spent.

A Cajun friend from Louisiana once told me that to make a dark roux like this one start it on the stove top and then put in the oven, stirring occasionally. I haven't tried it, but it seemed like a good idea and he was a very experienced cook. I'm going to try this recipe - it sounds delicious.

This looks delicious, but are the quantities correct? 4-1/2 pounds of seafood to make 6 to 8 servings? That seems like a very large portion, especially once you put it over grits.

I will not make this again, and I don't recommend it. I thought it was bland. My husband found the texture of the shrimp unappetizing. He's usually good for seconds but he gave up after his first few bites.

The recipe does not call for COOKED crabmeat. Is 3-4 minutes really long enough to cook the crab in that heavy sauce?

Delicious, although it came out a little thicker than I expected (more like stew than gravy). But I assume I could have just added more stock to correct that.