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      RECIPE TITLE "Shrimp Stew" Author: Every Day's a Party Recipes from Every Day's a Party, copyright © 1999 Emeril Lagasse. All rights reserved.

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yields6 servings time-- difficultymoderate

    Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state, and, of course, is a popular item served at the Shrimp Festival. Old-time cooks garnished the stew with chopped hard-boiled eggs, which I think is a nice touch.

    If you can, purchase the shrimp with the heads and shells intact so that you can use them to make a stock, but in a pinch you can substitute 1 quart chicken broth.

      RECIPE INGREDIENTS

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

      RECIPE METHOD

    1. 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 the shrimp stock aside.
    2. 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 onions, bell peppers, 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.
    3. 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.

    4. The stew can also be served over white rice.


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