riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (12/28/90)
Shrimp Stew (recipe #1) -- From Rima & Richard Collin's The New ----------------------- New Orleans Cookbook 1/2 c vegetable oil 1/2 c flour 1 3/4 c chopped onion 3/4 c thinly sliced scallions (spring onions) 1/3 c chopped celery 4 t finely minced garlic 2 1/2 t salt 1 t freshly ground black pepper 1/8 t cayenne pepper (or more to taste) 3 whole bay leaves, crushed 1 t dried thyme 2 lb ripe Creole (beefsteak, Jersey) tomatoes, coarsely chopped (about 2 1/2 to 3 c) 3 c water (or shrimp stock) 1 t fresh lemon juice 2 lb white potatoes, peeled and cut into 1 1/2-inch cubes 2 lb whole fresh shrimp, peeled and de-veined In a heavy 6- to 8-quart pot or kettle, heat the oil and gradually stir in the flour. cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed (about 20 to 30 minutes). When the desired color is reached, lower the heat immediately and add the chopped onion, scallions, celery, and garlic. Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly. Add the salt, black pepper, cayenne, bay leaves, and thyme and mix well. Add the chopped tomatoes, water (or stock), and lemon juice, then simmer for 1 hour, stirring frequently. Add the cubed potatoes and simmer for 10 minutes longer. Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more. Shrimp Stew (recipe #2) -- From The Justin Wilson #2 Cookbook: ----------------------- Cookin' Cajun 3 lbs shrimp, peeled and de-veined 4 medium onions, chopped 1/2 c chopped bell pepper 1/2 c chopped celery 1 clove garlic, finely chopped 1 c chopped parsley (or 1/2 c dried parsley) 1 c flour 1/2 c oil salt cayenne (red) pepper 3 c water (or shrimp stock, from simmering shells in water) Us an iron pot, if possible. Heat the cooking oil, add flour, and cook to a dark brown over a low fire. Be sure to keep stirring this mixture constantly. If the phone rings, don't answer. Add chopped seasoning (i.e., bell pepper, celery, garlic, parsley), and simmer over low heat about 1 hour. Season the shrimp with salt and red pepper and add to the sauce mixture. Cover and simmer together for about 1/2 hour. (Keep the heat low.) Add 3 cups water (or, if you have it, shrimp stock -- simmer the shrimp shells in water), cover, and continue to simmer over low heat for about 1 more hour. Serve over rice. Serves 6 to 8 people. Enjoy, Carol.