Shrimp Stew With Jar Roux Food

EMERIL'S SHRIMP STEW

Steps:

• 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, quartered onion, 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 aside the shrimp stock.
• 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, 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 with 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 eggs, and serve hot.
• Note: The stew can also be served over white rice.

CREOLE SHRIMP STEW

Steps:

• Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp.
• Blend in flour and whisk until it burns a peanut brown color.
• Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
• Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.
• Stir to blend mixture into a roux.
• Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
• Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings.
• Serve hot over hot rice. 4 servings.

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.

CAJUN SHRIMP STEW

Steps:

• Make a roux by browning flour in hot oil over medium heat, until you get the desired color. Do not burn! (If you burn it, throw it away and start over).
• Add water gradually, stirring constantly.
• Add onions and green bell pepper.
• Allow to simmer 30 minutes, stirring occasionally. (Gravy should be thick).
• Add shrimp, salt, pepper, and chopped green onions.
• Cook for 20 minutes or until shrimp are done.

LOUISIANA SHRIMP STEW

Steps:

• Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
• In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
• Add tomato paste and stir until mixed.
• Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
• Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
• Serve over hot rice.