Monday, May 3, 2010

Shrimp and Gravy for Supper Club

I emailed a friend and mentioned we were hosting supper club. The friend lives in Naples, Florida. Geographically, Florida is southern. Obviously. Every other way, it's really not; I shouldn't have been surprised when she emailed back and asked, "What's a supper club?"

Our supper club gets together about once a month. One couple hosts the dinner party and prepares a meal for the guests, about 20 people.

For our turn, we had Smoked Catfish Pate and fruit and cheese for appetizer. Good thing, too, because everyone arrives about 7:00 and we had so much fun visiting and catching up that it was 8:45 before we sat down at the table to eat. (Bad hosts! Bad! Note to self: next time, ask everyone to get there around 6:00.)

We had a green salad with brown-sugared pecans and sweet and sour vinaigrette.

The main course was Charleston-Style Shrimp and Grits over Asiago-Cheese Grits with Caramelized Onion.

Rhodes's rolls with honey orange butter

were on the table and lemon cheesecake with coffee for dessert.

Shrimp and Gravy
The Husband found this recipe online and we made a few adjustments to it.

3 slices bacon
1 onion, chopped
1 green bell pepper, seeded and chopped
2 teaspoons seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 pound large shrimp, peeled and deveined
1 cup chicken stock
1 green onion, chopped

Fry bacon over medium heat and remove to paper towels to drain. Add the butter to the bacon grease. (I ask you: were any prettier words ever written? Add butter TO the bacon grease!) When the butter melts, sprinkle 3 tablespoons of flour over it and reduce heat to medium low. Cook for about 12 minutes, stirring frequently, until the roux is dark brown. Reduce heat if it starts to scorch.

Add the chopped onions and bell pepper when the roux is dark brown. Increase the heat to medium-high. Cook, stirring, for a couple of minutes.

Meanwhile, toss the shrimp in a large bowl with the seasonings and remaining flour. Pour in to the pan with the onion and bell pepper, stirring frequently for one minutes. Stir in the chicken stock and reduce heat to low. Cook just long enough to thicken the broth, being careful not to overcook. You don't want the shrimp to get tough!

Spoon out grits onto a plate and top with a ladle-full of the shrimp and gravy. Top with crumbled bacon and chopped green onion.


Erin said...

Fancy! Why is Florida that way? Southern on a map, but otherwise not so much?

Anonymous said...

What a cool idea. I would be totally overwhelmed though. I like having people over, but entertaining really drains me. I can't imagine cooking for 20!


Lots of imports to Florida, I would guess. Snowbirds and sunseekers from the snowy north.

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