Smothered Shrimp in Crab-Meat Gravy Recipe

Name: Smothered Shrimp in Crab-Meat Gravy Recipe
Ingredients: 8 tablespoons unsalted butter; 2 tablespoons olive oil; 4 cloves garlic, peeled and finely chopped; 1 large Spanish onion, diced; 2 ribs celery, diced; 1 red bell pepper, diced; 1 ¼ cups all-purpose flour; 2 tablespoons fresh sage leaves, rubbed; 1 tablespoon fresh thyme leaves, finely chopped; ½ cup dry sherry; ¼ cup Worcestershire sauce; 3 pinches nutmeg; 2 pinches cayenne pepper; 3 to 4 cups clam juice, or fish or chicken stock; 1 tablespoon tomato paste; Kosher salt and freshly ground black pepper to taste; 3 pounds large shrimp, shelled and butterflied; 1 ½ pounds jumbo lump crab meat.

"Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it’s hearty enough for a meal at almost any time of year It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab...."

INGREDIENTS

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8 tablespoons unsalted butter

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2 tablespoons olive oil

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4 cloves garlic, peeled and finely chopped

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1 large Spanish onion, diced

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2 ribs celery, diced

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1 red bell pepper, diced

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1 ¼ cups all-purpose flour

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2 tablespoons fresh sage leaves, rubbed

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1 tablespoon fresh thyme leaves, finely chopped

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½ cup dry sherry

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¼ cup Worcestershire sauce

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3 pinches nutmeg

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2 pinches cayenne pepper

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3 to 4 cups clam juice, or fish or chicken stock

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1 tablespoon tomato paste

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Kosher salt and freshly ground black pepper to taste

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3 pounds large shrimp, shelled and butterflied

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1 ½ pounds jumbo lump crab meat.

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