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Wednesday, May 22, 2013
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Shrimp Stew
It's okay to stew over this shrimp concoction. Prepared with a roux base and a couple of fresh veggies, it makes for a shell of a shrimp dish. Soup is on!
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
4 - 6 servings
Ingredients
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 cup small, peeled shrimp
3 cups water
2 tbsp. minced celery
2 tbsp. finely chopped green bell pepper
1 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tbsp. ground black pepper
Methods/steps
Make the roux: In a heavy bottom saucepan, over medium temperature, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown.
Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.
Lower heat to simmer, add the shrimp, and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.
Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.
