Ingredients for Creole Shrimp Stew
- 4 slices bacon
- All Purpose Flour
- 2 stalks celery (finely chopped)
- 1 medium onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 2 green onions (finely chopped)
- 2 tablespoons tomato paste
- 2 cups seafood stock
- 1/2 cup water
- 2 tablespoons lemon juice
- Granulated Sugar
- Creole Spices
- 1 pound uncooked, shelled, and deveined shrimp
- Fresh Parsley
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How to Make Creole Shrimp Stew
- Cook 4 slices of bacon in a large, heavy pan over medium heat until fat renders and bacon is crisp. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the pan.
- Whisk in 1/4 cup all-purpose flour into the bacon fat and cook, whisking constantly, until it turns a light brown color (roux).
- Add 2 stalks celery (finely chopped), 1 medium onion (finely chopped), 1 green bell pepper (finely chopped), and 2 green onions (finely chopped). Cook, stirring occasionally, until vegetables soften, about 10 minutes.
- Stir in 2 tablespoons of tomato paste, 2 cups seafood stock, 1/2 cup water, 2 tablespoons lemon juice, 1 teaspoon sugar, 1 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon thyme, and salt and black pepper to taste.
- Stir to fully incorporate the ingredients into the roux, creating a smooth sauce.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer, stirring frequently, until the sauce has thickened, about 10-15 minutes.
- Add 1 pound of uncooked, shelled, and deveined shrimp and 1/4 cup chopped fresh parsley. Continue to cook over low heat until the shrimp turn pink and opaque (about 3-5 minutes).
- Taste and adjust seasonings as needed. Add more cayenne pepper for extra heat, or salt and pepper to your liking.
- Serve hot over cooked rice. Garnish with the reserved crispy bacon.
- Serves 4.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
60g
Fat
11g
Carbs
11g
