Recipe by Chef John
"I love eating this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system!"
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smoked ham, diced
red bell pepper, finely diced
finely diced celery
green onions, chopped, white and green parts separated
fresh jalapeno pepper, finely diced
3 1/2 cups
cold chicken broth
small raw shrimp, peeled and deveined
salt, or to taste
cayenne pepper, or to taste
Wish I could give 4 1/2 stars. Very simple to prepare with a good combo of flavors....just not over the top. Just enough "zip" to make it interesting. Only thing I added was a little more garlic (because there is no such thing as too much garlic) and a splash of kitchen bouquet to enhance the gravy. Otherwise I follwed to the tee and served over creamy grits. Husband and son were pleased!
OMG that was sooooooooooooooo good and I am like his wife grits for me my hubby is out of town so I am making all the things he doesn't like he is not a fan of shrimp with this recipe was totally awesome keep posting recipes Chef John love your food
Absolutely delicious and easy to make. Used garbanzo flour to make it lower in carbs and served over mashed sweet potatoes. DH was practically licking his bowl. Thanks for another super recipe.
I thought this was brilliant... my hubby loves pasta so I poured it over some spaghetti noodles and it was a big hit ! I don't usually eat pasta but I want to eat some every week
We have always LOVED shrimp and grits and have tried many, many recipes. Today I tried this one since I had all the ingredients...even fresh jalapeno and some leftover ham. The video was very helpful because I don't usually cook things in butter enough but this turned out just like Chef John showed us. We really loved it and served it on grits with a little sharp cheddar added. Very easy and very good.... This is definitely a keeper!
I was a bit skeptical at the onset of this recipe. My hubby doesn't like to try a lot of new dishes but when I told him his two favorite ingredients - ham and shrimp - were involved, he said ok, let's give it a try. I made the recipe pretty much according to the directions; I only made two changes - I used more flour for a thicker gravy and added about twice the amount of garlic. Served over rice, it was AWESOME!!! I used one jalapeno that was about 3" long and 1" across at the stem end. It gave it just the right bite for our taste. A definite keeper - maybe next time I will even try adding a bit of tomato paste for a little tang. All-in-all, 5 stars and I do believe this is the only dinner recipe I've given this rating to. Thanks, Chef John, keep'em coming
Excellent!!! I can't wait to make it again!! I couldn't get the sauce to thicken, so I made a small roux and added it to the finished dish and cooked it for a few more minutes. The flavor was awesome. No need to add the salt or ceyanne pepper. I served it on top of mashed potatoe, but it may even be better on rice.
We thought this was very good. I had some large shrimp I wanted to use up and a little bit of ham. This was the perfect solution. Our version was a bit spicy because I make my own Cajun seasoning and it leans toward the hot side. I also did cut back on the broth a bit and finish the gravy with a little heavy cream - like it needed more richness, but it was awesome atop some creamy grits. Classic southern Shrimp and Grits (from a Northerners perspective anyway). This would also work well over rice or pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Shrimp Gravy
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 234
** Calories from Fat: 126
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