Shrimp And Veggie Stew Food

SHRIMP AND POTATO STEW

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

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.

NEW ORLEANS SHRIMP STEW

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.

BABY SHRIMP VEGETABLE STEW

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.