SHRIMP GRAVY
- 1 cup olive oil
- 2 large sweet onions, chopped
- ½ cup all-purpose flour
- 4 cups milk
- ¼ cup finely chopped fresh parsley
- 2 pounds deveined peeled shrimp
- Salt and pepper
Heat the olive oil in a Dutch oven over medium heat. Sauté the onions in the oil until translucent. Add the flour and stir until well blended. Whisk in two cups of the milk. Stir until the mixture begins to thicken. Add the remaining two cups mile and stir until the mixture thickens. Add the parsley and shrimp. Simmer for five minutes or until the shrimp turn pink. Season with salt and pepper. Serve over grits, rice, pasta or cathead biscuits. Enjoy your shrimp gravy!
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now
