REC: Shrimp and Sausage Gravy

[jmcquown]

I had completely forgotten about this when I posted asking about what do
with the shrimp. Included with the shrimp in the meat market special
was a pound of ground sausage.

About 10 years ago my SO and I took a friend to an outdoor music
festival in downtown Beaufort. There were a number of food vendors
there featuring items from local restaurants. One thing I tried was
shrimp & sausage gravy on biscuits. Delicious! Of course I had to find
a recipe and I just dug it out of my collection:

Shrimp & Sausage Gravy

2 Tbs. vegetable oil
1 c. chopped sweet onion
1 c. cooked crumbled breakfast sausage
1-1/2 Tbs. flour
1 c. shrimp or chicken stock
1/4 c. cream
1 tsp. paprika
1 tsp. dried marjoram or dried savory
1/2 tsp. black pepper
pinch of cayenne or hot pepper sauce (to taste)
10 oz. raw shrimp, peeled and deveined
1 tsp. fresh lemon juice (or to taste)
salt

Saute the onion in oil until softened. Stir in the sausage and the
flour and cook 3-5 minutes, until the flour is lightly browned. Pour in
the stock (1/2 cup at a time) and the cream, stirring until well
thickened. Add the shrimp and stir until just firm and opaque. Add
lemon juice, taste and adjust for salt. Ladel the sauce over split hot
biscuits and serve immediately.

This is the recipe as I found it. It calls for pre-cooked breakfast
sausage. I'll skip that, use the fresh ground sausage and thus
eliminate the vegetable oil and cook the sausage with the onion
together, draining off the excess fat and proceed from there.

Jill

[Michael Trew]

Sounds interesting, let us know how it turns out (unless you already
did, and I haven't gotten to that post yet).

[Bruce]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[US Janet]

On Sat, 22 Jan 2022 10:18:06 -0500, jmcquown <j_mc...@comcast.net>
wrote:

I've saved the recipe. It seems over the top for someone living in
the West because we don't have ready access to shrimp as some of the
folks living on the Southern waterways do. But, darn, it does sound
good.
Janet US

[GM]

On Sat, 22 Jan 2022 11:53:38 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

[jmcquown]

Perhaps for a special occasion. ;) I'm sure frozen thawed raw shrimp
would work just as well. I'm still not going to use pre-cooked
breakfast sausage. I doubt the restaurant whose recipe I tried to find did.

Jill

[Cindy Hamilton]

Your recipe says nothing about "pre-cooked". It simply says "cooked".

If I wanted to make this dish, I'd start by cooking and crumbling bulk
breakfast sausage. At that point, I could decide whether to use the
sausage grease or oil. Modern sausage doesn't seem to yield much
grease. I'd use olive oil rather than vegetable oil, but that's just the
way I roll.

Cindy Hamilton

[dsi1]

The shrimp sold in the markets here are mostly frozen and from Asia or South America. They are pretty good. This island is crazy for shrimp. We eat a lot of shrimp. The funny part is that there's several shrimp farms a few miles down the road from us but I never get to see any of their shrimp. That's the breaks.

[Bruce]

[Bruce]

[bruce bowser]

I don't think that difference should matter.

[Bruce]

[Bruce]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[GM]

On Sat, 22 Jan 2022 14:45:47 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Michael Trew]

On 1/22/2022 15:14, dsi1 wrote:
> On Saturday, January 22, 2022 at 8:53:44 AM UTC-10, US Janet wrote:
>> On Sat, 22 Jan 2022 10:18:06 -0500, jmcquown<j_mc...@comcast.net>
>> wrote:
>>> I had completely forgotten about this when I posted asking about what do
>>> with the shrimp. Included with the shrimp in the meat market special
>>> was a pound of ground sausage.
>>>
>>> About 10 years ago my SO and I took a friend to an outdoor music
>>> festival in downtown Beaufort. There were a number of food vendors
>>> there featuring items from local restaurants. One thing I tried was

>>> shrimp& sausage gravy on biscuits. Delicious! Of course I had to find

>>> a recipe and I just dug it out of my collection:
>>>

>>> Shrimp& Sausage Gravy

That's really weird. I don't understand how this crazy supply chain
works, but one would think that it would be cheaper to use local shrimp??

[Hank Rogers]

No. It's always cheaper to buy from the lowest bidder.

[GM]

Not if you knew how Asian shrimp are kept and fed.
>

[Bruce]

We Dutch have a saying about forgers like yous, which is KILL YOURSELF
you frogging loser Ghe Ghe Ghe.

[Bruce]

On Sat, 22 Jan 2022 19:01:44 -0600, Hank Rogers <Ha...@nospam.invalid>
wrote:

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))

[GM]

Low Asian labor costs, even with the shipping to the US, will always make the imported
product cheaper... here is something I can enjoy weekly, shrimp is not a "luxury" for me,
"Product of India":

https://www.amazon.com/Fresh-Brand-Cooked-Colossal-Deveined/dp/B07ZS3BR1K/ref=cm_cr_arp_d_product_top?ie=UTF8

Fresh Brand – Cooked Colossal Peeled & Deveined Tail On Shrimp (16-20 Count/Pound), 12 oz (Frozen)

Price: $9.48 ($12.64 / lb)


I also get nice red Argentinian shrimp at Trader Joe's, a one - pound bag is $11.00, ... US
domestic would be twice that I'd imagine...

https://www.traderjoes.com/home/products/pdp/wild-raw-argentinian-red-shrimp-071696

"Trader Joe’s Large Argentinian Red Shrimp are big, meaty shrimp, wild caught in the icy waters of Patagonia. Their natural red color (when raw) really makes them stand out visually; their rich, sweet flavor will have you coming back for more. How rich & sweet? These Shrimp boast flavor and texture so similar to that of lobster, you might just think the bag was mislabeled. But no, these are definitely shrimp..."


Steve knows a lot about shrimp, he may chime in...

--
GM

[Bruce]

On Sat, 22 Jan 2022 19:22:10 -0500, Michael Trew
<michae...@att.net> wrote:

[Bruce]

[Sqwertz]

On Sat, 22 Jan 2022 10:18:06 -0500, jmcquown wrote:

> I had completely forgotten about this when I posted asking about what do
> with the shrimp. Included with the shrimp in the meat market special
> was a pound of ground sausage.
>
> About 10 years ago my SO and I took a friend to an outdoor music
> festival in downtown Beaufort. There were a number of food vendors
> there featuring items from local restaurants. One thing I tried was
> shrimp & sausage gravy on biscuits. Delicious! Of course I had to find
> a recipe and I just dug it out of my collection:
>
> Shrimp & Sausage Gravy
>
> 2 Tbs. vegetable oil
> 1 c. chopped sweet onion
> 1 c. cooked crumbled breakfast sausage
> 1-1/2 Tbs. flour
> 1 c. shrimp or chicken stock
> 1/4 c. cream
> 1 tsp. paprika
> 1 tsp. dried marjoram or dried savory
> 1/2 tsp. black pepper
> pinch of cayenne or hot pepper sauce (to taste)
> 10 oz. raw shrimp, peeled and deveined
> 1 tsp. fresh lemon juice (or to taste)
> salt

That seems awfully goopy to me. 1.25cups liquid to a pound of meat
and 1.5tb of a flour roux.

[Bruce]

On Sat, 22 Jan 2022 20:24:05 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:

Ghe? Uhm, can you go into more detail? I don't get it

[Bruce]

On Sat, 22 Jan 2022 10:18:06 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Uhm, Ghe Ghe Ghe.

[Ed Pawlowski]

Local shrimp are caught by trawlers and there is a limited supply and a
lot of cost getting them. The farms in Asia grow them by the millions
and harvest them cheaply.

[Gary]

US Janet wrote:
> I've saved the recipe. It seems over the top for someone living in
> the West because we don't have ready access to shrimp as some of the
> folks living on the Southern waterways do. But, darn, it does sound
> good.
> Janet US

Jill bought frozen or previously frozen shrimp. You too can buy the same
no matter where you live, at your local grocery store.

This is not shrimp season in SC.

Frozen seafood is not a bad thing. If you've ever paid a premium for
Alaskan King Crab legs, you ate frozen ones.

[Gary]

On 1/22/2022 11:01 PM, Ed Pawlowski wrote:
> Local shrimp are caught by trawlers and there is a limited supply and a
> lot of cost getting them.  The farms in Asia grow them by the millions
> and harvest them cheaply.

That must be it, Ed. I've had both local and iced (fresh) and also
frozen ones from elsewhere . I've never noticed a difference in taste or
quality.

I usually buy 2 pound frozen bags from a grocery store and they taste
fine and equal to me. Either 30-40 count or the 40-50 count. Both are
fine for steamed and eating.

[Cindy Hamilton]

Aren't they a little annoying to devein?

Cindy Hamilton

[Gary]

The frozen ones always come split and deveined.

[GM]

Very random factoid of the day:

https://postimg.cc/bsDWJGcW

"Some of our Radio GDR members were fortunate enough to stay in Berlin DDR’s luxury
Swedish – built Palasthotel. Opened in 1979, it fell to the wrecker’s ball in
2001, asbestos rendering it unsafe. This is the only DDR – era luxury
Interhotel to be demolished, the others survive. It’s replacement, the
Radisson Blu Dom Aquarée, opened in 2003...

The Palasthotel is referenced
in the U2 documentary "From The Sky Down". The band stayed in the Hotel
during the recording of Achtung Baby in late 1990. Bono described the
Hotel as a "festival of brown...meaning everything in the hotel was brown.
Brown carpet, brown knobs on the stereo. But I was looking out on a
beautiful cathedral, that was nice. From the brown room, in the brown hotel"…

From ‘The Guardian’, Fri 9 Mar 2001: “The latest chunk of Cold War Berlin
to fall to the demolition workers' pickaxes is the Palasthotel [in 1992 it
became a Radisson SAS], which the East German leader Erich Honecker
had built just 20-odd years ago for honoured foreign guests and anyone
else able to stump up the necessary hard currency. Already its distinctive
copper-coloured windows have gone. Hoardings have been thrown up
around the site, and the sounds of heavy machinery can be heard from
within. Last week Frankfurter Allgemeine Zeitung's long-serving
correspondent in the east, Peter Jochen Winters, recalled with nostalgia
the Palast's glory days, when it was the fiefdom of Honecker's embargo
buster and currency mastermind, a special operations officer in the East
German intelligence agency called Alexander Schalck-Golodkowski.
Thatcher and Reagan were in office. The Soviet Union, run by a former
head of the KGB, Yuri Andropov, had ceased to be a partner in detente
and become the "evil empire" instead. In the Palast's regrettably named
Sinus Bar, where Erich Mielke, the head of the Stasi, threw parties for his
friends, prostitute-spies hunted for western visitors with more libido than
common sense. Soon the Sinus Bar will be a part of history and a heap
of dust.

Cold war Berlin is disappearing at a bewildering rate - and what remains
is pretty much invisible to all but those in the know…”

[bruce bowser]

A bunch of them do that in North Carolina.

[jmcquown]

On 1/22/2022 1:11 PM, Michael Trew wrote:

> On 1/22/2022 10:18, jmcquown wrote:
>> I had completely forgotten about this when I posted asking about what do
>> with the shrimp. Included with the shrimp in the meat market special was
>> a pound of ground sausage.
>>
>> About 10 years ago my SO and I took a friend to an outdoor music
>> festival in downtown Beaufort. There were a number of food vendors there
>> featuring items from local restaurants. One thing I tried was shrimp &
>> sausage gravy on biscuits. Delicious! Of course I had to find a recipe
>> and I just dug it out of my collection:
>>

>> Shrimp & Sausage Gravy

>>
>> 2 Tbs. vegetable oil
>> 1 c. chopped sweet onion
>> 1 c. cooked crumbled breakfast sausage
>> 1-1/2 Tbs. flour
>> 1 c. shrimp or chicken stock
>> 1/4 c. cream
>> 1 tsp. paprika
>> 1 tsp. dried marjoram or dried savory
>> 1/2 tsp. black pepper
>> pinch of cayenne or hot pepper sauce (to taste)
>> 10 oz. raw shrimp, peeled and deveined
>> 1 tsp. fresh lemon juice (or to taste)
>> salt
>>
>> Saute the onion in oil until softened. Stir in the sausage and the flour
>> and cook 3-5 minutes, until the flour is lightly browned. Pour in the
>> stock (1/2 cup at a time) and the cream, stirring until well thickened.
>> Add the shrimp and stir until just firm and opaque. Add lemon juice,
>> taste and adjust for salt. Ladel the sauce over split hot biscuits and
>> serve immediately.
>>
>> This is the recipe as I found it. It calls for pre-cooked breakfast
>> sausage. I'll skip that, use the fresh ground sausage and thus eliminate
>> the vegetable oil and cook the sausage with the onion together, draining
>> off the excess fat and proceed from there.
>>
>> Jill
>

> Sounds interesting, let us know how it turns out (unless you already
> did, and I haven't gotten to that post yet).

I haven't made this. It's a recipe I found online after trying some at
the music festival and decided to look it up. At this point I haven't
made up my mind what to do with the shrimp (or the sausage); they're in
the freezer. :)

Jill

[Bruce]

[bruce bowser]

Cindy, apparently many people in here love slaving away in front of the sink and stove.

[GM]

Not me, all my shwimps come deveined, bb...!!!

;-D

--
GM

[Bruce]

Uhm Yes. Vote Trump. Ghe Ghe Ghe :)))))))))))

[Dave Smith]

They seem to all come split and de-veined here. That was not always the
case in the past.

[Bruce]

I think most people just eat the prawn poop. Just imagine eating Asian
chicken-shit-fed-prawn poop.

[Bruce]

On Mon, 24 Jan 2022 05:39:52 +1100, Bruce <Br...@invalid.invalid>
wrote:

[Bruce]

[Bruce]

On Sun, 23 Jan 2022 11:28:46 -0500, jmcquown <j_mc...@comcast.net>
wrote:

[Michael Trew]

Who gets the local shrimp, then?

[Ed Pawlowski]

Easy to find near the coast but in the specialty stores that are willing
to pay for air shipping.

[Bruce 2]

People with better taste.

[Bruce 2]

On Mon, 24 Jan 2022 06:21:14 +1100, Bruce 2 <Br...@invalid.invalid>
wrote:

[Bruce 3]

On Sun, 23 Jan 2022 13:58:05 -0500, Michael Trew
<michae...@att.net> wrote:

[dsi1]

That's what I would think too. The North shore of this island has the shrimp farms and also places that sell shrimp cooked in garlic that's popular with the tourists. Maybe they're eating all the shrimp. I don't mind though, shrimp is cheap enough for me at 7 to 10 bucks a pound.

https://www.youtube.com/watch?v=smXYpY19bL8

[Bruce 4]

Asian shrimp's farmed in a disgusting way and with horrible labour
conditions, no doubt. Of course, it's going to be cheaper.

[Bruce 4]

On Mon, 24 Jan 2022 12:38:28 +1100, Bruce 4 <Br...@invalid.invalid>
wrote:

[Bruce 4]

On Sun, 23 Jan 2022 17:36:04 -0800 (PST), dsi1

[Bruce 6]

On Sun, 23 Jan 2022 11:49:09 -0700, Bruce <Br...@invalid.invalid>
wrote:

Uhm, Ghe Ghe Ghe.

[bruce bowser]

I don't think i've tried shrimp cooked in garlic. Wait. At a Chinese buffet, I think I actually may have. I'm not a garlic person, so I don't always recognize the taste.

[dsi1]

If I order garlic ahi, I like to request extra garlic.

https://photos.app.goo.gl/wKYFVuBCCeM4sfYp7

[BRUCE]