Ingredients
- 4 Lb. Medium (16-20 count) Shrimp with Heads and Shells
- 1 Tbl. Oil
- 6 C. Water
- 1 C. Butter
- ¾ C. All Purpose Flour
- 2 Medium Onions, Finely Diced
- 4 Stalks of Celery, Finely Diced
- 1 Large Green Bell Pepper, Finely Diced
- 3 Cloves of Garlic, Minced
- 3 14 oz. Cans of Diced Tomatoes
- 2 ½ C. of Fresh or Frozen Corn Kernels
- 5 C. Shrimp Stock, Seafood Stock, or Water
- 2 Tbl. Salt
- 2 Bay Leaves
- 1 ½ Tsp. Dried Basil
- ½ Tsp. Dried Thyme
- ½ Tsp. Ground Black Pepper
- ¼ Tsp. Paprika
- ½ C. Flat Leaf Parsley, Finely Chopped
- ½ C. Green Onions, White and Green Parts, Finely Chopped
Directions
- Peel and devein shrimp. Refrigerate.
- If using shrimp heads and skins for stock, rinse well with cold water in a colander and drain well.
- In a large Dutch oven, heat 1 tablespoon oil.
- Add drained shrimp shells and stir and cook shells until they have crisped up and turned pink.
- Add 6 cups of water.
- Bring to a boil and reduce heat to low and simmer, skimming off any foam or oil that rises to the surface, about 30 minutes.
- Strain stock and discard all solids.
- Melt butter in a large, heavy bottomed pot over medium heat.
- Whisk in the flour and cook, whisking constantly until the roux is a light peanut butter color, 5-10 minutes.
- Add onions, celery, bell peppers and garlic and cook, stirring for an additional 5-10 minutes.
- Stir in tomatoes, corn, stock or water, salt, bay leaves, basil, thyme, pepper, and paprika.
- Bring to a boil. Reduce heat to low and simmer for 45 minutes, stirring occasionally.
- Stir in shrimp, parsley, and green onions.
- Bring the stew back to a boil over high heat, then turn down the heat to low and simmer for 20 minutes.
- Remove from heat and taste for seasonings and adjust as needed.
- Serve over cooked white rice.
Adapted by Debra Taghehchian based on a recipe found in Real Cajun p. 66