How to make Smothered Liver and Onions with Shrimp, Mashed potatoes and Green peas

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

shrimp

🥗Healthier: scallops

💰Cheaper: fish

Fish can be a more affordable protein alternative.

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without meat.

Start by taking the liver and shrimp and dredging them in flour.

In a pan, melt 5 tablespoons of salted butter over medium-high heat.

Slice one yellow onion into rings and sauté until golden brown.

Create a beef and shrimp stock by simmering 3 cups of hot water with 2 teaspoons of better than bouillon beef base and 1/8 teaspoon of crab boil for 10 minutes.

Strain the stock to remove shrimp shells and heads.

In a cast iron skillet, add the dredged liver and fry for 2 minutes on each side until browned.

Remove the liver from the skillet and keep warm by wrapping it in aluminum foil.

Dredge the shrimp in the all-purpose flour batter and add to the skillet to cook until pink and opaque.

Combine the cooked liver and shrimp with the beef and shrimp stock in a large saucepan, cover with a lid, and let it slow cook until it thickens into a gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens