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.
Photo: Shrimp Stew Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By mmcdaniel_6271972
Williamsville, NY
on March 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By debi4a_10834199
Broussard
on February 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Another winner from Emeril. Will make this shrimp dish again and again. Very easy and very tasty!
By Chele D
Gulf Coast USA
on July 18, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 5 reviews