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Course : Entree, Lunch
Type of Prep : Sauté, Simmer
Cuisine : Cajun, U.S. Regional
 
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Shrimp Stew

From Diana Rattray,
Your Guide to Southern Food.
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A hearty stew with tomatoes, shrimp, clams, and other ingredients, served with rice.

INGREDIENTS:

  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 large clove garlic, minced
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (14 ounces) chicken broth, or 2 cups homemade
  • 1 to 1 1/2 cups sliced cooked okra
  • few dashes hot pepper sauce
  • 1 can (8 ounces) minced clams, undrained
  • 1 pound medium shrimp, shelled and deveined
  • 3 cups cooked rice

PREPARATION:

In a skillet over medium heat, melt butter; sauté celery, onion and garlic. Stir in flour, salt, thyme, and pepper. Continue cooking, stirring constantly, until bubbly. Stir in the tomatoes, chicken broth, clams with liquid, and hot pepper sauce. Cook and stir until mixture thickens and bubbles, about 3 minutes.

Add okra and shrimps; bring to the boiling point. Prepare 6 bowls. In the center of each bowl, make a mound of hot cooked rice. Ladle shrimp mixture around rice.
Recipe for shrimp stew serves 6.

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