Best Louisiana Shrimp Stew Recipes

Louisiana Shrimp Stew image

Provided by Melissa Spangler

Categories Cajun

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons flour
1 tablespoon butter
1 cup onion, chopped
1 bunch green onion, chopped
4 garlic cloves, chopped
3/4 cup celery, chopped
1/3 cup parsley, chopped
2 lbs shrimp, peeled & deheaded
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
1 dash cayenne pepper

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

Emeril's Shrimp Stew image

Provided by alligirl

Categories Stew

Time 3h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

2 lbs medium shrimp, shells and heads on
6 cups water
1 medium yellow onion, quartered
2 bay leaves
1 tablespoon salt
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves
2 hard-boiled eggs, shelled and finely chopped

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.

New Orleans Shrimp Stew image

Provided by Cajun Kitchen

Categories Gumbo

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup all-purpose flour
1/4 cup vegetable oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
3 garlic cloves, minced
1 (6 ounce) can tomato paste
10 cups water
2 tablespoons chicken bouillon
2 tablespoons creole seasoning
2 lbs peeled raw shrimp
1 bunch green onion, chopped (optional, for garnish)
3 cups cooked rice
salt

Steps:

Make a roux by heating oil on medium-high heat in stock pot.
Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
Add chopped vegetables and stir immediately.
Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
Add raw shrimp and simmer on medium heat for 15 minutes.
Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.

Nutrition Facts : Calories 280.9, Fat 8.3, SaturatedFat 1.1, Cholesterol 143.2, Sodium 852.4, Carbohydrate 31.9, Fiber 2.3, Sugar 4.2, Protein 19.2