Shrimp And Onion Stew Recipes

SHRIMP AND ONION STEW

Steps:

• In a large skillet, heat oil over medium heat. Add onions; cook and stir until soft. Stir in garlic, and cook for 2 to 3 minutes
• Add shrimps; cook just until shrimp turn pink and begin to curl.
• Mix in turmeric, salt, and pepper. Mix in tomato paste and water. Reduce heat to low, cover, and simmer for 1 hour. Add more water if necessary to prevent sticking. Serve.

BRAZILIAN SEAFOOD STEW RECIPE (MOQUECA)

Steps:

• Rince the shrimp and remove heads and shells and set aside.
• Devein shrimp and place it in a bowl, cover, and refrigerate.
• In a large size pot, add the 4 cups of water, salt, garlic, wine, the shrimp shells and head, onions, celery, carrots, parsley, or cilantro.
• On medium heat, cook and bring to a simmer stirring occasionally for about 25-30 minutes.
• Once shrimp broth is ready, filter it through a strainer to remove the solids and set aside.
• The shrimp stock can be stored in the refrigerator for up to one week or frozen for up to 2 months.
• In a deep pot, add 2 tablespoons olive oil in and heat medium-high.
• Add tomato pieces, hot red-ringed pepper, green onion, red or green pepper, onion, and pimenta moda.
• Cook, stirring occasionally until the vegetables are softened, about 8-10 minutes.
• Pour in the white wine, salt, and stir, cook for 5 minutes,
• Add the shrimp broth and stir, cook, and bring to a boil a not 10 minutes.
• Reduce heat and cook until on till the mixture is reduced by half, about 40-50 minutes,
• Reduce the heat to low and add in the coconut milk, black and white pepper, red palm oil, chopped cilantro and stir, cook for on low for 5-7 minutes.
• Remove the shrimp from the refrigerator sprinkle with salt.
• Add the two tablespoons of olive oil into a saucepan and heat on medium-high.
• Add the shrimp and cook them until opaque and cooked about 3-4 minutes.
• Transfer cooked shrimp into the stew and stir.
• Serve over cooked rice with lemon or lime on the side. Garnish with fresh cilantro, parsley, and green onion.

SHRIMP AND ONIONS

Steps:

• Shell, clean and devein shrimp. Remove tails. Sprinkle with seasonings.
• Melt butter in large skillet. Add shrimp, bell pepper and onion and garlic if using. Cook over medium heat for 3-5 minutes.
• Move skillet from side to side to keep onions moving and to discourage sticking. Watch closely. Do not over cook nor scorch onions.
• Serve over white rice or grits.

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.

SHRIMP AND POTATO STEW

Steps:

• Season the shrimp with the Essence and transfer to the refrigerator until needed.
• Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
• In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.