“I love eating this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system!” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
- Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
- Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
- Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.
Nutrition
Amount Per Serving (6 total)
- Calories
- 234 cal
- 12%
- Fat
- 14 g
- 22%
- Carbs
- 6.7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 (b..." See moreecause 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!"
Cookin Up A Storm
"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 a..." See morend 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."
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