SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
WILLIE MAE'S SHRIMP STEW
Willie Mae's Scotch House was devastated by Hurricane Katrina in 2005. It has reopened and the fare is as good as it ever was. The chefs on Yahoo are singing the praises of this dish. If you ever get a chance to go for lunch: Willie Mae's Scotch House at 2401 St. Ann Street New Orleans, LA 70119
Provided by Kats Mom
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the potatoes lengthwise into quarters, then slice each quarter into 1/2 inch thick slices.
- In a medium pot, add potatoes and fill with enough cold water to cover the potatoes completely.
- Place on stove over medium high heat, bring to a boil and cook for 8 minutes until potatoes are slightly tender.
- Strain the potatoes and set aside.
- In a large sauté pan over a medium high heat add olive oil, celery, onion, green pepper and green onions and cook for about 10 minutes, stirring until vegetables soften. Add garlic and cook another minute.
- Blend in tomato paste, tomato puree, fresh tomatoes, 1 cup water, cayenne and season with salt and pepper to taste.
- Bring to a boil, reduce heat, and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
- Add parsley, potoatoes and uncooked, shelled, deveined shrimp and continue to cook over low heat for about 7 minutes, just until shrimp turn pink.
- Taste and adjust seasonings accordingly.
- Serve hot over rice.
SHRIMP STEW FOR TWO
A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they're essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.
Provided by Eric Kim
Categories weeknight, soups and stews, main course
Time 25m
Yield 2 servings
Number Of Ingredients 13
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.
BAHIAN SHRIMP STEW
Make and share this Bahian Shrimp Stew recipe from Food.com.
Provided by Marlitt
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet, add onion, pepper, tomatoes, cilantro, garlic and tomato paste.
- Cook for 10 minutes.
- Bring sauce to a boil, then add shrimp and lemon juice.
- Reduce heat to medium and cook for 2 minutes.
- Add coconut milk and bring the mixture to a boil.
- Serve over rice.
SHRIMP BOURBON
Got this recipe from a great Chef from New Orleans who ended up here after being displaced by Hurricane Katrina. Make sure you use a good bourbon or the dish won't be nearly as awe-inspiring!! Footnote (1/10/07): I've reduced the half and half and chicken broth in hopes that everyone's sauce will thicken up. I've never had a problem with it because I simmer mine
Provided by Sherrybeth
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein shrimp.
- Melt butter in skillet over medium-high heat; add shallots and garlic.
- Saute 3 minutes or until tender.
- Stir in chicken broth, stirring occasionally.
- Add next 3 ingredients.
- Stir for 5 minutes or until slightly thickened.
- Add shrimp; cook 3 minutes or until shrimp turn pink.
- Remove from heat, and serve over fettuccine. Sprinkle with Parmesan sheese, if desired.
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