Cajun Shrimp Stew
Yield
servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
for cooking shrimp |
|
| 1 | pound |
shrimp
medium, 18 to 24, peeled |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
olive oil
pure |
|
| ½ | cup |
yellow onion
peeled, chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
seeded, pits removed, coarsely chopped |
|
| 1 | each |
green bell peppers
seeded, pits removed, coarsely chopped |
|
| 1 | stalk |
celery
peeled and thinly sliced |
*
|
| 1 | tablespoon |
thyme
fresh, or, 1 teaspoon dried thyme leaves |
*
|
| 1 | tablespoon |
seasoning
file, undefined |
* |
| 28 | ounces |
tomatoes
crshed, in puree |
|
| 1 | cup |
red wine
|
*
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | cup |
shrimp
cooking liquid |
*
|
| 1 ½ | cups |
fish stock
or bottled clam juice |
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | teaspoon |
kosher salt
|
|
| 2 | tablespoons |
cornstarch
mixed with 1/4 cup water |
|
| ¼ | cup |
italian parsley
stemmed and chopped |
|
| ¼ | cup |
italian parsley
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
for cooking shrimp |
|
| 453.6 | g |
shrimp
medium, 18 to 24, peeled |
|
| 45 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
olive oil
pure |
|
| 118 | ml |
yellow onion
peeled, chopped |
|
| 5 | ml |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
seeded, pits removed, coarsely chopped |
|
| 1 | each |
green bell peppers
seeded, pits removed, coarsely chopped |
|
| 1 | stalk |
celery
peeled and thinly sliced |
*
|
| 15 | ml |
thyme
fresh, or, 1 teaspoon dried thyme leaves |
*
|
| 15 | ml |
seasoning
file, undefined |
* |
| 809.2 | ml/g |
tomatoes
crshed, in puree |
|
| 237 | ml |
red wine
|
*
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 237 | ml |
shrimp
cooking liquid |
*
|
| 355 | ml |
fish stock
or bottled clam juice |
|
| 15 | ml |
paprika
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
kosher salt
|
|
| 3E+1 | ml |
cornstarch
mixed with 1/4 cup water |
|
| 59 | ml |
italian parsley
stemmed and chopped |
|
| 59 | ml |
italian parsley
for garnish |
|
Directions
Cook rice first, and while it is cooking, cook shrimp.
To cook shrimp, bring water to a boil; add shrimp and boil for 6 to 8 minutes until color changes to pink; rinse in cold water (to stop cooking), and drain.
To prepare stew, squeeze juice of ½ lemon over cooked shrimp and set aside.
Put oil in 6-quart saucepan and cook onion on medium heat until it is softened and translucent, 6 to 8 minutes.
Add garlic, chopped peppers, celery, thyme, and file seasoning and cook for 5 more minutes.
Add tomato, wine, pepper flakes, shrimp cooking liquid, fish stock, paprika, Worcestershire sauce, and salt.
Simmer for 10 minutes and taste to determine the level of inchheat inch from the peppers.
Add more if necessary. If you want to thicken it, add cornstarch mixture and simmer for 3 to 4 minutes.
Add ½ cup parsley. The stew can be made to this point and held for several hours.
Add the cooked shrimp just before you are ready to serve.
Add shrimp. When it is heated through, squeeze remaining lemon juice over it and serve.
