Shrimp Stew With Eggs Recipes

SHRIMP STEW WITH EGGS

Steps:

• In a large pot, heat the oil then add the flour and stir until the roux is a little darker than cocoa, like the color of milk chocolate.
• Add the onions, celery, bell pepper, and cook for about 10 minutes or until they are soft, stirring the garlic in during the last few minutes.
• Pour in the water and bring it to a slow boil, cooking for 30 minutes uncovered.
• Skim any oil off of the top of the stew.
• Add the shrimp, seasonings, parsley, and green onions and cook on a slow boil for 15 minutes, slightly covered, and lower heat.
• Taste to adjust the seasoning and add very little water at a time if the stew is too thick or the roux taste is too strong, then turn off the heat from the pot.
• After the stew stops bubbling, crack the eggs one at a time into a small bowl and pour them into the gravy, being careful to evenly space them in the sauce.
• Turn the heat back on and allow the stew to come to a slow boil.
• Cover the pot and let the steam poach the eggs for about 10 minutes or until the center is cooked to your preference.
• Serve over cooked rice.

EMERIL'S SHRIMP STEW

Steps:

• 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, quartered onion, 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 aside the shrimp stock.
• 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, 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 with 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 eggs, and serve hot.
• Note: The stew can also be served over white rice.