• Tommy Centola

Shrimp Stew

Updated: Jan 4

I have been getting request for this recipe since I posted this picture on Facebook

So, as promised, here it is. My wife wanted to eat shrimp.  Knowing I did not want to fry them, her favorite preparation, she suggested Shrimp Stew. She enjoyed it and I thnik you will too.

3 lbs large (31-35) Shrimp peeled and deveined

Creole Seasoning to coat shrimp

1/2 cup (1 stick) Butter

1/2 cup Flour

1/2 cup Onions diced

1/4 cup Bell Pepper diced

1/4 cup Celery diced

2 tablespoons Garlic minced

4 cups Shrimp or Seafood Stock ( You can now find Seafood Stock at Walamrt)

2 teaspoons Parsley

2 Bay leaves

1 1/2 teaspoons Marjoram

1 1/2 teaspoons Thyme

1 teaspoon Paprika

1/2 teaspoon Creole Seasoning

Salt and Pepper to taste

Cooked Rice

Coat shrimp with Creole Seasoning. Cover and keep in refrigerator.

Over medium heat, melt butter in a large cast iron pot or heavy bottomed 6 quart stock pot. Mix in the flour and make a dark roux.  When roux is done, add onions, bell pepper and celery. Cook for 1 minute. Add garlic and cook for 30 seconds. Slowly add the stock mixing well. Add marjoram, thyme, bay leaves, paprika, parsley and creole seasoning; mix well. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes  while you cook the rice. Add shrimp 5 minutes before you are ready to serve. Add salt and pepper to taste. Serve over cooked rice.

Enjoy!!!

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