Tuesday, March 08, 2005

Shrimp Stew Recipe Request

Shrimp Stew Recipe Request

"Years ago my Great Aunt from Thibodaux, La. cooked a delicious dish
she called Shrimp Stew. I was a child then but I remember it had a brown roux
gravy, not too thick, and possibly had onions, celery, green pepper. Thanks bunches."

The above recipe was requested by Anna. Can someone help?

Thanks
Peggy

Comments:
Shrimp Stew

1 c Flour
1 lb Shrimp, shelled, cleaned
3 c Hot water
1 Salt to taste
1 Tabasco sauce to taste
1 c Cooking oil
1 c Onion, chopped
1/2 c Bell pepper, chopped fine
1/2 c Green onion & tops, chopped
1 ts Garlic powder or>>>
1 Clove garlic, minced


Make roux of flour and oil. Brown in iron skillet. Add onion, bell pepper and green onion. Add hot water and simmer on low heat. Add remaining ingreds. and cook on low heat until done.


Just Seafood Recipes is located at www.justseafoodrecipes.com
 
Acadian Shrimp Stew

Ingredients

1/3 jar roux
water
1 onion, chopped
1 bell pepper, chopped
1 stalk celery
Tony Chachere's all purpose seasoning
1 pound shrimp, peeled and de-veined
1 handful chopped onion tops
1 handful chopped parsley
2 cups rice

Directions
In a Dutch oven pot combine water & roux. Mix well and let mixture come to a boil then reduce heat. At this time you can adjust the roux or liquid if you need extra. You want this sauce to stick to your rice.
Add the onion, bell pepper and celery. Cook down until veggies are soft...I like to cook down (continually cook on low fire) my roux about an hour or so. Add the clean shrimp and cook until shrimp are pink, 5 to 10 minutes more, season well. Turn off heat and add the onion tops and parsley. Serve over hot rice. If you can not buy pre-made roux Make a Roux! Combine the flour and oil in a heavy skillet or cast iron pot. Cook over medium heat, stirring continually, until the mixture is brown as a copper penny. The aroma can be smelled a mile down the road. Add to this, the Cajun Trinity (onion, bell pepper, celery); 2 pods of garlic are optional. Saute until onion has wilted.
 
you can also serve withboiled eggs MM mm mm talk about good yea.
 
make a nice roux and once you got yo desired color and thickness add 1 cup onion , 2 cloves garlic 1 cup bellpepper and cook until wilted.Add 2 to 3 cups of water and let cook about 30 minues on low or until gravy thickens add shrimp and boiled eggs cook on low for 15 more min. covered in last five minues add onion tops chopped finely Last but not least poor dat thick gravy over some hot rice and the egg and shrimp too.Boy boy boy I tell ya I like this meal with some fried fish on the side and some potatoe salad with a dinner roll and a cold beer or 2
 
Shrimp Stew

1/2 cup chopped celery
1/2 cup chopped onion
1 large clove garlic, minced
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper
1 can (14.5 ounces) diced tomatoes
1 can (14 ounces) chicken broth, or 2 cups homemade
1 to 1 1/2 cups sliced cooked okra
few dashes hot pepper sauce
1 can (8 ounces) minced clams, undrained
1 pound medium shrimp, shelled and deveined
3 cups cooked rice

In a skillet over medium heat, melt butter; sauté celery, onion and garlic.
Stir in flour, salt, thyme, and pepper. Continue cooking, stirring constantly, until bubbly.
Stir in the tomatoes, chicken broth, clams with liquid, and hot pepper sauce.
Cook and stir until mixture thickens and bubbles, about 3 minutes.

Add okra and shrimps; bring to the boiling point. Prepare 6 bowls. In the center of each bowl,
make a mound of hot cooked rice. Ladle shrimp mixture around rice.

Serves 6.
 
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