Shrimp and Sausage Gravy
2 oz. Tasso Pork- small dice (1/4”)
3/4 C diced yellow onion
½ C diced green peppers
1.5 tsp. unsalted butter
1 tbsp. ap flour
5 oz. Chicken stock
2 oz. heavy cream
Salt and black pepper to taste
1 lb. 51/60 tail off shrimp
1.5 tbsp. finely chopped parsley
Mac and Cheese
1 lb medium shells, cooked and drained
3 tablespoons butter
1 tablespoon olive oil
3 tablespoons all-purpose flour
2 cups milk
8 ounces mozzarella cheese, grated
4 ounces monterey jack cheese, grated
3/4 cup parmesan cheese, grated, divided
1/2 teaspoon white pepper
1/2 teaspoon salt
Preheat oven to 350°F.
In a medium sauce pan, melt the butter in the olive oil over medium heat.
Add the flour and cook for 3 minutes, stirring constantly, until it smells slightly nutty.
Whisk in the milk and bring to a boil, stirring occasionally.
Remove from the heat and stir in the mozzarella, monterey jack, 1/2 cup parmesan, pepper and salt.
Pour over the elbow noodles and mix until combined.
Pour into a greased square baking dish and bake for 20-30 minutes in the oven or until bubbling.
Remove from the oven, and sprinkle with 1/4 cup parmesan cheese.
Let stand for 10 minutes before serving.
In a medium sauce pan, add one teaspoon butter. Once melted brown Tasso, onions and peppers. Remove and reserve for later use.
In the same pan over medium high heat, melt two teaspoons butter and whisk in flour to make roux. Once thickened, slowly add cold stock. Whisk constantly until liquid thickens. Add cream and bring to a strong simmer.
Add cooked Tasso, onions and veggies; allow to simmer for 2-3 minutes.
Reduce heat to medium, add shrimp. Simmer for three minutes and remove from heat. DO NOT OVERCOOK THE SHRIMP.
Add parsley, season with salt and pepper. Top mac and cheese with sauce mixture and serve.
Presented by: Sysco Knoxville