Side dish - Shrimp stew recipe with roux

Author: Lawrence Galante

Side dish Gumbo Chicken recipes Main dishes

Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. ... Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown. Lower heat to simmer and add the shrimp and cook for about 10 minutes. ... Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. ...

Low in calories and saturated fat, shrimp contain heart-healthy omega-3 fatty acids, tryptophan, and vitamin D. Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. This recipe is easy and quick to make, cooks in less than 25 minutes, makes use of few ingredients and perfect served on rice, pasta or soaked up with warm bread.

Shrimp Stew Recipe
New Orleans Shrimp Stew
Rustic Shrimp Stew
Shrimp and Egg Stew
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Shrimp Stew Recipe

Shrimp stew recipe that is warming, comforting and super delicious. This recipe is easy and quick to make, cooks in less than 25 minutes, makes use of few ingredients and perfect served on rice, pasta or soaked up with warm bread. Let me show you how to make easy shrimp stew recipe that the whole family will love.
Provided by: Kemi
Total time: 23 minutes
Cook time: 18 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American,British
Number of ingredients: 12

Ingredients:

1lb (500g) Shrimp
3 tablespoon Oil (Vegetable, sunflower or olive oil)
1 can chopped tomatoes or 4 fresh tomatoes (chopped)
1 large Bell pepper (chopped)
1 large Onion (chopped)
4 cloves Garlic (minced)
1 teaspoon Cayenne pepper (or to taste)
1 teaspoon Parsley
1/4 cup Broth or Coconut milk
1 Stock (bouillion) cube (if not using broth)
Salt (to taste)
spring onions (for ganish optional)

Nutrition:

How to cook:

If using fresh shrimps, devein and clean, if using frozen shrimp, deglaze by putting in colander and running under water for few minutes.
Place pot on stove and set to medium heat. Add oil in the pot then add in garlic and onions. Sautee for 1-2 minutes or till onion translucent.
Add in chopped tomatoes, bell peppers, parsley, cayenne pepper and broth or cocnut milk.If you don't have broth, use stock (bouillion) cube.
Stir and leave to cook for 10 minutes or till thickened then add in shrimps. Stir and leave to cook for another 5 minutes or till shrimp pink and cooked.
Take off heat, serve and garnish with spring onions.

Notes: Rustic Shrimp Stew Recipe, Directions. Step 1. In a 5-quart Dutch oven or heavy pot, heat oil overmedium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, …

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shrimp stew recipe with roux

New Orleans Shrimp Stew

In Louisiana, people make their gumbo so many different ways. It's all about what you like. This recipe is very much like a Shrimp Gumbo. It's easy to make and takes very little effort to make. We consider it a comfort food in my family. Serve with fresh French Bread and a green salad.
Provided by: Cajun Kitchen
Total time: 95 minutes
Cook time: 75 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 14

Ingredients:

1/4 cup all-purpose flour
1/4 cup vegetable oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
3 garlic cloves, minced
1 (6 ounce) can tomato paste
10 cups water
2 tablespoons chicken bouillon
2 tablespoons creole seasoning
2 lbs peeled raw shrimp
1 bunch green onion, chopped (optional, for garnish)
3 cups cooked rice
salt

Nutrition:

How to cook:

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.

Notes: Creole Shrimp Étouffée, Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning. Add in the onion, celery and bell pepper. Stir to …

Rustic Shrimp Stew

This quick and easy seafood supper puts healthful ingredients front and center. Low in calories and saturated fat, shrimp contain heart-healthy omega-3 fatty acids, tryptophan, and vitamin D.
Provided by: Martha Stewart
Total time: 10 minutes
Prep time: 10 minutes
Yields: 4
Number of ingredients: 12

Ingredients:

2 tablespoons olive oil
1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced
2 carrots, thinly sliced
2 garlic cloves, thinly sliced
1 medium onion, quartered and sliced crosswise
2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced
1/8 to 1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 3/4 cup reduced-sodium chicken broth
1 pound shrimp, peeled and deveined
1/2 cup parsley leaves, chopped

Nutrition:

Calories: 350 g
Fat: 12 g
Protein: 31 g

How to cook:

In a 5-quart Dutch oven or heavy pot, heat oil overmedium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir inbroth and 1/4 cup water; bring to a boil. Cook untilpotatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.

Notes: Shrimp Stew Recipe, Add items to your shopping list. 1 jar of wet roux; I container/bag of Season blend; 4 cloves of garlic; Add tap water until desired thickness and stir with wisk

Shrimp and Egg Stew

Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to make.
Provided by: Carrie Abshire
Yields: 0 servings
Cuisine: Cajun
Number of ingredients: 10

Ingredients:

How to cook:

In a 3 quart skillet, combine 1 cup of water, roux, onion and celery. Bring to slow boil. The sauce will thicken as the roux dissolves into the water.
When the sauce has thickened, add Tony Cachere's seasoning to taste. An unseasoned or under-seasoned roux will not taste appetizing, but the proper seasonings will bring out a delicious flavor as it cooks.
Add 1 cup of water at a time to reach desired thickness. Make sure that there is enough sauce to go around! Continue boiling for a total of 30 minutes. If you haven't prepared your rice yet, now is a good time.
Add in the Rotel tomatoes, cream of mushroom soup and tomato paste. Boil for 30 more minutes. This cooking time will make the stew taste better. At this point you should be able to taste the stew and add more seasoning if required.
Add in peeled shrimp, lightly seasoned with Tony Cachere’s. Carefully drop in the boiled egg halves as well and boil for an additional 20 minutes.
Serve over white rice for a traditional dish with the best flavor.

Notes: Shrimp Stew Roux - Recipes, Results 1 - 10 of 14 for shrimp stew roux. 1 2 Next. 1. SHRIMP CREOLE. Make roux by browning, stirring constantly. Add for 30 minutes. Add peeled and deveined …