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Shrimp Stew from Chef Carolyn Shelton by Jestuart

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Description Edit

"My family enjoyed all sorts of shrimp dishes such as Shrimp Etouffee and Shrimp Creole. Sometimes we had Shrimp Stew which has a very dark roux. When my mother was growing up, boiled eggs were used in this recipe as fillers if there was a shortage of shrimp."

From Chef Shelton's cookbook Zydeco Blues 'n' Gumbo Cookbook.

Ingredients Edit

  • ½ cup flour or dry roux mix (Kary's)
  • 1 stick butter
  • 2 medium onions, chopped
  • 1 bell pepper, chopped
  • 2 ribs celery, chopped
  • 3 small cloves of garlic
  • 2 bay leaves
  • 3 lbs. large shrimp (peeled and deveined) *save shells for the stock water*
  • creole seasoning
  • salt and pepper
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon green onions

Directions Edit

  1. Make a roux using the butter and flour.
  2. Stir until it turns into a dark chocolate color.
  3. Add your chopped celery, bell peppers, garlic and bay leaves.
  4. Boil your shrimp shells and use this as the water for the roux mix.
  5. Bring to a vigorous boil.
  6. Taste and adjust the salt and adjust the salt and pepper and the creole seasoning as needed (you may even want to add a little sugar).
  7. Let this cook for about 30 minutes.
  8. Taste again and adjust seasoning.
  9. Just before serving, add one tablespoon of fresh chopped parsley and one tablespoon green onions. Serve over white rice.

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