Shrimp Stew

Ingredients

• 1/2 pound shrimp shells + heads (from aprroximately 1 pound of shrimp)
• 2 large yellow onions, (cut into quarters)
• 1 green bell pepper, (roughly chopped into 1 1/2 inch pieces)
• 2 large carrots, (roughly chopped into 1 1/2-inch pieces)
• 1 bunch parsley, (tied in a bundle + ends removed)
• 1 heaping tablespoon garlic, (minced)
• 10 whole peppercorns, (lightly crushed + in a tea infuser)
• 2 quarts water
• 3 pounds shrimp (peeled and deveined)
• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 onion (diced)
• 1 large green bell pepper (diced)
• 2 ribs celery (diced)
• 4 cloves garlic (minced)
• 6 cups seafood stock (see other recipe)
• 2 large bay leaves
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large yellow potatoes (peeled and cut into 1-inch cubes)
• 2 large carrots (peeled and cut into pieces)
• 8 boiled eggs (peeled)
• 1/4 cup parsley (chopped)

Instructions

1. 1

   --- Optional Shrimp Stock ---

2. 2

   Add all the ingredients to a large stock pot and bring to a boil. Reduce the temperature to a simmer and cover with a lid. Simmer for approximately 2 hours, then pass the fluids through a sieve into a clean bowl. Discard the remaining ingredients.

3. 3

   --- Shrimp Stew ---

4. 4

   Add the shrimp (3 pounds) to a large bowl and sprinkle with the Cajun Seasoning (1 tablespoon). Toss the shrimp to make sure all are coated. Set aside.

5. 5

   Add the vegetable oil to a large Dutch Oven and turn on the heat to medium. Once the oil (3/4 cup) is heated, add the flour (1 cup) and stir into the oil. Turn down the heat, as needed, but continue cooking the roux (flour and oil mixture) until a nice dark color has been reached. Don’t stop stirring or you’ll burn the roux.

6. 6

   Add the onion (1), bell pepper (1), and celery (2) to a food processor and pulse until chopped evenly and finely. (You can also chop by hand if needed).

7. 7

   Add this ‘trinity’ to the roux and continue to cook until the vegetables have softened. Add the chopped garlic (4) and cook for another minute.

8. 8

   Slowly pour in the seafood stock (6 cups), stirring constantly.

9. 9

   Add the bay leaves (2), salt (1 teaspoon) and pepper (1/2 teaspoon). Wait until a boil is reached.

10. 10

    Cover and allow to simmer for 20 minutes.

11. 11

    Next, add the potatoes (3) and carrots (2), cover again, and simmer for 1 hour.

12. 12

    Add the shrimp, boiled eggs (8) and parsley (1/4 cup) and cover again. Simmer for about 5 minutes, then turn off the heat.

13. 13

    Allow to sit and cool a little for 10 minutes before serving. This will allow those boiled eggs to soak up the flavors of the stew.

14. 14

    Serve over cooked white rice.