Shrimp Stew

Recipe Ingredients

2 lbs	908g / 32oz	Medium-size shrimp - shells, heads on
6 cups	1422ml	Water
1 cup	62g / 2.2oz	Yellow onion - quartered (medium)
2		Bay leaves
1 tablespoon	15ml	Salt - plus
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Vegetable oil
1/2 cup	31g / 1.1oz	Flour
1 cup	62g / 2.2oz	Chopped yellow onion
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
1/4 teaspoon	1.3ml	Cayenne
2 tablespoons	30ml	Chopped fresh parsley leaves
2		Hard-boiled eggs - shelled, chopped fin

Recipe Instructions

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, onions, 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.

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, about 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 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 egg, and serve hot.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D59) - from the TV FOOD - NETWORK

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