EMERIL'S SHRIMP STEW

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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

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.

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