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Shrimp Stew

Features

A little longer to cook but quite worth the wait!

Ingredients  (Click here for measurement conversion)

1/3 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, diced

1 cup small, peeled shrimp

3 cups water

2 tablespoons finely chopped green bell pepper

2 tablespoons minced celery

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/4 tablespoon ground black pepper

Method

• Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking.

• Add flour all at once and stir constantly until the roux is golden brown.

• (Note: do not cook the roux too fast.

• If black flecks appear, the roux is burned and you must discard and start over.

• It may take 45 minutes to 1 hour to make the roux.

• The end result is worth the time.

• ) Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.

• Lower heat to simmer and add the shrimp and cook for about 10 minutes.

• Slowly stir in the water.

• Raise heat to medium and continue cooking until the stew reaches a boil.

• Stir in the green bell pepper, celery, parsley, salt and pepper.

• Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors.

• Taste and adjust seasonings.

Comments

Serves: 4

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