SHRIMP AND POTATO STEW
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 1/2 quarts, 8 servings
Number Of Ingredients 24
Steps:
- Season the shrimp with the Essence and transfer to the refrigerator until needed.
- Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
- In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SHRIMP AND VEGETABLE STEW
The Shrimp and Vegetable Stew recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Lunch, Dinner, Main Course
Time 40m
Yield 2
Number Of Ingredients 16
Steps:
- Rinse scallions, shake dry and cut into thin rings.
- Peel the garlic and chop finely.
- Rinse and peel kohlrabi, halve and cut into slices, then cut into thin sticks.
- Rinse tomatoes, cut out stems and cut tomatoes into eighths.
- Coarsely chop dried tomatoes. Rinse savory and shake dry.
- In a pot, heat 1 tablespoon oil. Add bay leaf, green peppercorns, dried tomatoes and tomato paste and sauté while stirring for about 1 minute.
- Add onion and kohrabi and sauté for about 2 minutes while stirring.
- Add tomatoes, beans, savory and broth. Season with salt and pepper, cover and simmer over medium heat for about 15 minutes, stirring occasionally.
- Meanwhile, slit the shrimp along the back and devein. Rinse shrimp and pat dry.
- Heat the remaining oil in a non-stick pan. Cook garlic, stirring, for about 30 seconds. Add shrimp and stir-fry another 4-5 minutes.
- Add shrimp to vegetables. Rinse chives, shake dry, cut into tin rings and sprinkle over the shrimp and vegetable stew.
Nutrition Facts : Calories 269 kcal, Fat 12 g, SaturatedFat 1.8 g, Protein 22 g, Carbohydrate 16 g, Sugar 0 g, Cholesterol 114 mg
BABY SHRIMP VEGETABLE STEW
Very easy to prepare and hearty with cornbread, biscuits or rolls. You can use frozen cooked medium shrimp also. Thaw before adding.
Provided by Montana Heart Song
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a stockpot add the vegetables and seasonings.
- Add water to cover. Cover and simmer for 20 minutes. After 10 minutes uncover and add water if necessary. Water must still be up to the vegetables.
- Take off the burner.
- Add the can of baby shrimp with liquid.
- Gently stir in and cover. Cook five minutes.
- Pour the cornstarch in a separate bowl, add 1/2 cup cold water and wisk.
- Add into the stew and stir gently on simmer until thickened.
- Before serving, take out Bay Leaf.
- Note: You may use canned crab or medium cooked shrimp as well.
Nutrition Facts : Calories 368.7, Fat 1, SaturatedFat 0.2, Cholesterol 58.7, Sodium 161.9, Carbohydrate 77.1, Fiber 11.1, Sugar 8, Protein 15.1
SHRIMP AND SCALLOP STEW
Martha Stewart recipe from a cast iron booklet that came with my cast-iron enameled 3 qt. Dutch Oven/stew pot. It is described as a hearty seafood dish that is delicious over rice. I'd like a nice crusty bread.
Provided by Oolala
Categories Stew
Time 27m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
- In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
- Add leeks and garlic; saute until translucent, about 7 minutes.
- Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
- Cook until tender, 4-5 minutes.
- Add tomatoes, wine and 1 cup water; cover.
- Bring to a boil, and lower heat to medium; cook 5 minutes.
- Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.
Nutrition Facts : Calories 327, Fat 9.3, SaturatedFat 1.3, Cholesterol 157.7, Sodium 1275.7, Carbohydrate 16.4, Fiber 2.2, Sugar 5.3, Protein 33.4
NEW ORLEANS SHRIMP STEW
In Louisiana, people make their gumbo so many different ways. It's all about what you like. This recipe is very much like a Shrimp Gumbo. It's easy to make and takes very little effort to make. We consider it a comfort food in my family. Serve with fresh French Bread and a green salad.
Provided by Cajun Kitchen
Categories Gumbo
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280.9, Fat 8.3, SaturatedFat 1.1, Cholesterol 143.2, Sodium 852.4, Carbohydrate 31.9, Fiber 2.3, Sugar 4.2, Protein 19.2
More about "shrimp and vegetable stew food"
SHRIMP STEW RECIPES
From allrecipes.com
Author Mary Claire Lagroue
EASY SHRIMP AND VEGETABLES SKILLET – COOKIN' WITH MIMA
From cookinwithmima.com
FISH AND SHRIMP STEW - SLENDER KITCHEN
From slenderkitchen.com
SHRIMP AND VEGETABLE STEW RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SHRIMP-AND-VEGETABLE TAGINE WITH PRESERVED LEMON
From foodandwine.com
SHRIMP & FISH STEW RECIPE | EATINGWELL
From eatingwell.com
SHRIMP AND VEGETABLE STEW RECIPE - EASY RECIPES
From recipegoulash.cc
SEARED SHRIMP AND VEGETABLE STEW MEAL KIT DELIVERY
From makegoodfood.ca
SEARED SHRIMP AND VEGETABLE STEW MEAL KIT DELIVERY
From makegoodfood.ca
GUOGUO MOTHER FOOD SUPPLEMENT [LOVE] [SHRIMP GUM AND …
From simplechinesefood.com
SHRIMP AND CREAMY CORN GRITS | FOODTALK
From foodtalkdaily.com
CURRIED SHRIMP, CHICKEN, AND VEGETABLE STEW RECIPE
From recipes.sparkpeople.com
EASY SHRIMP STEW RECIPE - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
15 SHRIMP VEGETABLE RECIPES - SELECTED RECIPES
From selectedrecipe.com
FILIPINO STYLE SHRIMP & VEGETABLE STEW | SALADMASTER RECIPES
From recipes.saladmaster.com
VEGETABLE SHRIMP STEAMED EGG RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ONE-POT LINGUINE WITH SHRIMP AND VEGETABLES – STEW LEONARDS
From stewleonards.com
PINAKBET (PAKBET) FILIPINO VEGETABLE AND SHRIMP STEW - SALU SALO …
From salu-salo.com
SHRIMP AND CREAMY CORN GRITS | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
EASY MEDITERRANEAN-STYLE SHRIMP STEW
From themediterraneandish.com
SLOW COOKER SPLIT PEA SOUP - MY EDIBLE FOOD
From myediblefood.com
SPICED SHRIMP AND VEGETABLE STEW RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love