Shrimp Stew

[SCTIMBER]

Anybody ever cook one, or have a recipe you would be willing to share?

[SCTIMBER]

Damn must be a rare one. Last one I ate was in Georgetown, at an old company event. Was served over rice.

[BigBrother]

Are you talking about Shrimp Gumbo?

Tomato base?

[SCTIMBER]

It was a tomato base, so it could have been gumbo.

[Simple Man]

Again, I personally don't like my shrimp overcooked, and that's the only way I've ever had 'em in a soup/stew/gumbo. Good luck with it.

[BigBrother]

Simple, that issue is easily evaded.

Make a shrimp stock with the heads in a mesh bag, use that as your base. I am also liking wingnut's suggestion to use the boiled innards from a blue crab for a seafood base...

Dont put your shrimp in the gumbo until it is done....no overdone skrimps.

[Turd Ferguson]

Yep- In my old restaurant days -We actually had the rice and sauce pre-cooked and pre-portioned then we always drop the skrimps as we heated your portion - same time we were microwaving your portion of rice! Shrimp would turn to mush otherwise

Dont eet noe overkook'd skrimp

[Jimbob]

I got this one from an Emeril Live show...it's pretty much a gumbo, but it's tasty, and doesn't have any tomato in it. I don't put the shrimp in until about 10 mins before eating, and one bay leaf is a plenty.

Shrimp Stew

2 pounds medium-size shrimp, shells and heads on
6 cups water
1 medium-sized yellow onion, quartered
2 bay leaves
1 tablespoon plus 1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup flour
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves
2 hard-boiled eggs, shelled and finely chopped

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, onions, 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 the shrimp stock aside. 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, about 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 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 egg, and serve hot.