Shrimp Stew

Total Time:
3 hr 10 min
Prep:
10 min
Cook:
3 hr

Yield:
6 servings

Ingredients
  • 2 pounds medium-size shrimp, shells and heads on
  • 6 cups water
  • 1 medium-sized yellow onion, quartered
  • 2 bay leaves
  • 1 tablespoon plus 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/4 teaspoon cayenne
  • 2 tablespoons chopped fresh parsley leaves
  • 2 hard-boiled eggs, shelled and finely chopped
Directions

Peel the shrimp and reserve the shells and heads. Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, onions, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered for 30 minutes. Remove from the heat and strain through a fine-mesh strainer. Discard the peelings and set the shrimp stock aside. Combine the oil and flour in a large cast iron pot or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of peanut butter, about 15 to 20 minutes. Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered for 1 1/2 hours. Add the shrimp, the remaining 1/2 teaspoon salt and the cayenne and cook for 20 minutes. Remove from the heat and stir in the parsley Ladle into individual soup bowls, garnish with the chopped egg, and serve hot.


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    Hard to believe there are only four reviews. This is a wonderful recipe that I have made many, many times. I'm lucky to live in a country where shrimps are sold with the heads on, so the shrimp stock is much richer because of the brains. This recipe is perfect as it is. No need to add anything. Okra maybe to make it a gumbo. I can't get file powder where I live, but otherwise I follow the recipe precisely. This recipe is a triumph.
    Another winner from Emeril. Will make this shrimp dish again and again. Very easy and very tasty!
    This is great. I took shortcuts everywhere to make it easier. I used instant roux and boxed seafood stock. I really enjoyed the flavor. I wasn't sure what to expect, but it has the background of a gumbo. I will make this again.
    It is hard to find recipes online that are truly creole in nature. This recipe does not dissapoint. I personally don't boil the heads, but I do use the tail shells for my stock. I also serve this over rice and leave the boiled eggs whole in the stew for those in my family who don't like the taste of boiled egg. This is a recipe you will make over and over again.
    This is one of my favorite recipes. I've made this three of four times for guests and they always love it. I save my shrimp shells in a freezer bag and when I have enough I make this recipe. If you love shrimp, you'll love this one.
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    Not what you're looking for? Try:

    Fish and Shrimp Stew: Vatapa de Peixe e Camarao

    Recipe courtesy of Emeril Lagasse