REC: Breakfast Some Time in the Near Future

M

Mariah (:

New member
Back in October John and my neighbor and I went to see the Lt. Dan Band
(Gary Senise) perform on the waterfront in a tribute to our U.S. troops.
Great show! It was also a food fest with lots of local restaurants with
various specialties. Since this is shrimp country, this is one of the
things that showed up. Delicious! I managed to come up with a recipe.
Sounds like something for next Sunday brunch.

Shrimp & Sausage Gravy

8 oz. (approx 1 c.) bulk pork breakfast sausage
1 c. minced sweet onion (Vidalia preferred)
1-2 Tbs. all-purpose flour
1 c. chicken stock (or shrimp stock if you have it)
1/4 c. half & half
1 tsp. paprika
1 tsp. dried marjoram
1/2 tsp. black pepper
cayenne pepper (to taste)
10 oz. raw shrimp, peeled and deveined
I prefer small shrimp for this dish; if using frozen cooked shrimp, thaw
and drain well
a couple of splashes of lemon juice
Salt (to taste)

Brown the sausage in a large skillet and crumble it finely. Drain off all
but 2 Tbs. fat. Remove sausage to a bowl with a slotted spoon. Saute the
onion in the drippings until soft. Stir the sausage back in along with the
flour until well mixed. Cook for a few minutes, stirring constantly, until
the flour is lightly browned. Slowly stir in the stock, then the half &
half. Cook over medium heat, stirring, until the sauce is thickened. Add
the shrimp and cook until just opaque (if using cooked shrimp just until
heated through). Remove from heat. Add lemon juice and salt to taste.

Spoon the gravy over hot split buttermilk biscuits or tea-size biscuits*.

*I buy MaryB's brand frozen biscuits. I cannot make biscuits from scratch
to save my life. MaryB's happens to sell frozen tea biscuits, which is what
they were serving this on at the concert.

Jill
 
"jmcquown" wrote:



Jill,

I wouldn't have thought to pair up the two. I wonder if the shrimp or
sausage gravy would overpower the other's flavor.

I haven't had shrimp in years (thanks to gout) so I've just about
forgotten how pronounced a flavor they have.

The recipe certainly sounds rich and hearty!

As far as the frozen biscuits are concerned, MaryB's brand aren't
carried at my supermarket. They look and probably taste better than the
Pillsbury "Grands" brand biscuits I get.

Enjoy your Sunday brunch!

Best,

Andy
 
"Felice" ha scritto nel messaggio
.. Since this is shrimp country,



It does indeed sound wonderful, but I think by the time I am thin enough to
contemplate even a small serving, I will have forgotten it and who Jill is.
So go ahead you two, and then tell me how much I missed.
 
On 4/12/2011 3:40 AM, jmcquown wrote:

If you have a problem with biscuits from scratch, you might try this
recipe. It works for me very, very well. The trick is to fold the
dough into quarters before cutting them out.

Buttermilk Biscuits
Ingredients
? 4 cups all-purpose flour
? 2 teaspoon salt
? 1 tablespoon baking powder
? 2 teaspoons baking soda
? 1 cup butter, cold, cut into 1/2-inch pieces
? 1 1/2 to 2 cups buttermilk, plus additional for brushing
Directions
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in
the shortening using a pastry blender or your hands or a stand mixer
fixed with a dough hook until the mixture resembles coarse crumbs. Make
a well in the center and add 1 cup buttermilk. Using your hands, quickly
fold the dry ingredients into the buttermilk until a sticky dough forms.
You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over
itself 3 or 4 times to create layers. Press the dough out to 1
1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the
biscuits on an ungreased cookie sheet and brush the tops with
buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
 
"Andy" wrote in message news:[email protected]...
It didn't when I had it at the Shrimp Festival.

Shrimp actually has a very mild taste... I'm not sure what you're talking
about.

Look for the frozen Pillbury biscuits, not the stuff in the tubes.
 
"Wayne" wrote in message
news:[email protected]...
That recipe sounds wonderful and I've saved it. But I have to tell you,
it's a heck of a lot easier to buy frozen biscuits than to bother with all
that :) I used to bake bread from scratch... I don't do that anymore,
either.

Jill
 
On Tue, 12 Apr 2011 13:12:38 -0400, "jmcquown"
wrote:


So, you think Pillsbury frozen biscuits are okay? I don't have Mary B
out there either at least not where I shop and have remembered to
look.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 12 Apr 2011 15:48:35 -0400, "jmcquown"
wrote:


I like the ones in the tube just fine. I also Like my own homemade,
but it's more work than I want to expend making just a few (like 4).

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:o[email protected]...
I liked the ones in the tube until I tried the frozen ones. As for
homemade, somewhere along the line I lost the knack for making them. I
don't know what happened but they started turning out like hocky pucks. LOL
The frozen biscuits taste like fresh homemade biscuits without all the
hassle and you can bake as few or as many as you want :)

Jill
 
"Cheryl" wrote in message
news:[email protected]...


Apparently when you live in an area where shrimping is a major industry you
can come up with all sorts of interesting things to do with it. I
frequently see shrimp & grits on restaurant menus here. That's one dish I
can't quite understand. I like both ingredients, but putting the two
together doesn't seem to make either one better :)

Jill
 
On Tue, 12 Apr 2011 17:29:14 -0400, "jmcquown"
wrote:


I think what you lost is called "enthusiasm". No harm, no foul -
AFAIC.


I'm looking for that too. We don't have the other brand here, so I'll
try Pillsbury. Thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...
Not really. They just don't rise like they did when I was 20-something :)
I could blame the flour, or old baking powder. I dunno. I didn't change my
method, they just stopped turning out the way they used to.

But you're right - with the frozen biscuits, no harm, no foul!
 
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