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!
Ingredients
- 33/100 cup(s) vegetable oil
- 1/2 cup(s) all purpose flour
- 1 large onion, diced
- 1 cup(s) small, peeled shrimp
- 24 floz water
- 1 ounce(s) minced celery
- 2 tablespoon(s) finely chopped green bell pepper
- 1 tablespoon(s) chopped fresh parsley
- 1/2 teaspoon(s) salt
- 1/4 tablespoon(s) ground black pepper
Instructions
- 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.
Nutrition
Calories: 1078.48kcalCarbohydrates: 60.48gProtein: 47.98gFat: 72.18gSaturated Fat: 5.45gCholesterol: 452mgSodium: 3819.86mgFiber: 4.14gSugar: 13.83g
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