Shrimp Gravy

* This gravy was made for our Cheesy Grits but you mayfind many other great uses for it, such as sauce for fish or vegetables.
* Substitute crayfish meat for a Mardi Gras or cajun celebration!


* 1/4 sweet onion, finely chopped
* 2 teaspoons garlic, minced
* 1 teaspoon worcestershire sauce
* 2 cups shrimp (or lobster) stock
* 3 tablespoons flour
* 1 tablespoon tomato paste
* 1/4 cup ketchup
* 1 teaspoon black pepper
* 1 teaspoon kosher salt
* 1 teapoon Sriracha hot sauce (or 1/8 tsp. cayenne pepper)
* 2 cup small shrimp, peeled and deveined ( I prefer gulf or pacific white shrimp. Do not use tiger shrimp)


* Melt butter in saucepan, saute onions and garlic until soft, about 3 minutes. Add shrimp, cook 2 to 3 minutes, stir in salt and pepper. Add flour, stirring well, cook about 3 minutes. Add tomato paste, ketchup, and worcestershire. Stir in stock, bring to a boil. Taste for salt, adjust if necessary.
* Makes enough for a batch of Cheesy Grits or 2 to3 pounds of fish and/or vegetables. Enjoy!

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