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Dinner for 8

Shrimp Stew

This rich shrimp stew builds a homemade stock, thick roux, vegetables, potatoes, eggs, and shrimp in one hearty pot.

$5.42per serving $$$
270 minstart to table
8servings

AmericanDairy-freeFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 1/2 lb shrimp shells + heads
  • 2 large yellow onions
  • 1 green bell pepper
  • 2 large carrots
  • 1 bunch parsley
  • 1 heaping tablespoon garlic
  • 10 whole peppercorns
  • 2 quarts water
  • 3 lb shrimp
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 onion
  • 1 large green bell pepper
  • 2 ribs celery
  • 4 cloves garlic
  • 6 cups seafood stock
  • 2 large bay leaves
  • 1 tbsp cajun seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 large yellow potatoes
  • 2 large carrots
  • 8 boiled eggs
  • 1/4 cup parsley

Steps

  1. Simmer the shrimp shells, heads, two chopped onions, one bell pepper, carrots, parsley, half the garlic, peppercorns, and water in a large pot for 90 minutes.
  2. Strain the stock and keep 6 cups warm.
  3. Cook the oil and flour in a large heavy pot over medium-low heat for 20 minutes, stirring often, until the roux turns dark brown.
  4. Add the remaining onion, bell pepper, celery, and garlic, then cook for 8 minutes.
  5. Gradually stir in the warm stock, bay leaves, Cajun seasoning, salt, pepper, potatoes, and carrots, then simmer for 45 minutes.
  6. Add the shrimp and cook for 8 minutes, until firm or 145 F inside, then stir in the eggs and parsley.

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