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
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.