SHRIMP AND POTATO STEW
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 1/2 quarts, 8 servings
Number Of Ingredients 24
Steps:
- Season the shrimp with the Essence and transfer to the refrigerator until needed.
- Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
- In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
SHRIMP STEW WITH EGGS
This rich shrimp stew starts with a roux then ends with freshly cracked eggs poured right into the gravy for poaching. Delicious on a bed of rice!
Provided by Louisiana Woman
Categories Main Dishes
Time 2h10m
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil then add the flour and stir until the roux is a little darker than cocoa, like the color of milk chocolate.
- Add the onions, celery, bell pepper, and cook for about 10 minutes or until they are soft, stirring the garlic in during the last few minutes.
- Pour in the water and bring it to a slow boil, cooking for 30 minutes uncovered.
- Skim any oil off of the top of the stew.
- Add the shrimp, seasonings, parsley, and green onions and cook on a slow boil for 15 minutes, slightly covered, and lower heat.
- Taste to adjust the seasoning and add very little water at a time if the stew is too thick or the roux taste is too strong, then turn off the heat from the pot.
- After the stew stops bubbling, crack the eggs one at a time into a small bowl and pour them into the gravy, being careful to evenly space them in the sauce.
- Turn the heat back on and allow the stew to come to a slow boil.
- Cover the pot and let the steam poach the eggs for about 10 minutes or until the center is cooked to your preference.
- Serve over cooked rice.
Nutrition Facts : Calories 474 calories, Sugar 1.5 g, Sodium 598.8 mg, Fat 32.8 g, SaturatedFat 23.9 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 1.1 g, Protein 31.2 g, Cholesterol 368.5 mg
EMERIL'S SHRIMP STEW
Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"
Provided by alligirl
Categories Stew
Time 3h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
Steps:
- 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, quartered onion, 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 aside the shrimp stock.
- 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, 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 with 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 eggs, and serve hot.
- Note: The stew can also be served over white rice.
SHRIMP STEW FOR TWO
A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they're essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.
Provided by Eric Kim
Categories weeknight, soups and stews, main course
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
- Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
- Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
- Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
- Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.
SCRAMBLED EGGS WITH SHRIMP
Provided by Mark Bittman
Categories breakfast, easy, quick, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
- Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
- Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
- When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
LOUISIANA SHRIMP STEW
Make and share this Louisiana Shrimp Stew recipe from Food.com.
Provided by Melissa Spangler
Categories Cajun
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
- In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
- Add tomato paste and stir until mixed.
- Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
- Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
- Serve over hot rice.
Nutrition Facts : Calories 157.8, Fat 2.8, SaturatedFat 1.3, Cholesterol 224.7, Sodium 361.9, Carbohydrate 7.5, Fiber 1.4, Sugar 2.6, Protein 24.9
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