Shrimp Stew For Two Recipes

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.

Steps:

• In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.

Steps:

• Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
• Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
• Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
• Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
• Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

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.

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.