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Shrimp Stew Recipe
Posted on 9/4/11 at 2:05 pm
Posted on 9/4/11 at 2:05 pm
Anyone have a good shrimp stew recipe? My grandmother used to make some killer shrimp stew and would put boiled eggs in it. I've been craving some but don't know how to make it. Hers had an orange tint to it so it may have had some tomato in it. Any ideas?
TIA
TIA
5
Posted on 9/4/11 at 3:03 pm to Loubacca
Make a roux add trinity, add one tomato paste, 2 tomato sauce, add some water, season...and add shrimp at the end
Posted on 9/4/11 at 3:16 pm to mpar98
quote:
add some water,
Use the shrimp shells/heads to make a stock. The stew will be much richer if you use stock instead of water.
Posted on 9/4/11 at 3:36 pm to Loubacca
Roux dark as night,trinity + garlic, tomato paste slightly roasted in a pan, shrimp stock(if not availible chicken), seasonings + Italian + bay leaf, simmer for 30-45, add shrimp, + 15 minutes, egg sliced served on top of finished dish over rice.
Posted on 9/4/11 at 3:50 pm to CITWTT
Hmmm... Shrimp stew sounds good for a rainy Sunday night. Emeril's recipe has no tomato. So, is this a brown/red thing?
CIT, I was worried about you. You okay?
CIT, I was worried about you. You okay?
Posted on 9/4/11 at 4:01 pm to Gris Gris
my mom's shrimp stew is brown fwiw
Posted on 9/4/11 at 4:42 pm to Loubacca
for an easy fix, pick up a can of the new blue runner shrimp stew stuff. you just add shrimp. its really really good for coming out of a can. tastes homemade.
Posted on 9/4/11 at 4:46 pm to Gris Gris
Gris I have been in and out twice(got stented on Friday and was at the grill last night), but I have the biggest smile on my face that it should be a sin. My father and brother somehow knew they were going to die(many years ago), I have no such feelings at the moment. What I do have is plans that are many years in the formation, and the will to act upon them immediament. I would like to tailgate next weekend, if you are so inclined.
Posted on 9/4/11 at 5:05 pm to CITWTT
Never heard of tomato product in Shrimp Stew.
Dark Brown Roux(twice the amount that you'd use for a gumbo in the same pot+Onions+Water(or stock)+Bay Leaf+Tony's+Shrimp+1/2cap full of Zatarain Liquid Crab Boil+Boiled Eggs sliced length ways+parsley at the end.
Believe it or not, Shrimp stew is better without garlic. Don't add your shrimp till the last 20 minutes of cooking or they'll get tough.
Dark Brown Roux(twice the amount that you'd use for a gumbo in the same pot+Onions+Water(or stock)+Bay Leaf+Tony's+Shrimp+1/2cap full of Zatarain Liquid Crab Boil+Boiled Eggs sliced length ways+parsley at the end.
Believe it or not, Shrimp stew is better without garlic. Don't add your shrimp till the last 20 minutes of cooking or they'll get tough.
Posted on 9/4/11 at 5:14 pm to Loubacca
I would just follow a catfish courtbullion recipe and reduce the cooking time for the skrimps.
Goes great with French Bread.
Goes great with French Bread.
Posted on 9/4/11 at 5:39 pm to Gris Gris
quote:
Emeril's recipe has no tomato. So, is this a brown/red thing?
Correct. No tomato or paste in a shrimp stew. This will ruin the dark rich flavor of the rue.
Posted on 9/4/11 at 5:49 pm to TigerGman
quote:
the dark rich flavor of the rue.
My Shrimp stew is brown gravy, my shrimp creole has tomatoes, just the way I learned each dish, don't know if there is a rule
Posted on 9/4/11 at 6:41 pm to CITWTT
Dayummmm, CIT. I'm glad you're out and about. You're talking serious, here. If you're opening anything related to food, let me know. I'm out of state next weekend and praying I can find a way to watch the game, sadly.
Posted on 9/4/11 at 6:42 pm to Tigerpaw123
I've never had stew which was red, either. Haven't made it myself, that I can recall, though. Brown sounds better to me.
Posted on 9/4/11 at 6:55 pm to Loubacca
I make it just like beef stew,but no carrots and I use shrimp stock instead of beef stock.
Posted on 9/4/11 at 7:03 pm to Gris Gris
The blackened voodoo roux will negate any redness involved with one can of tomato paste. You don't want to know what serious is Gris, it might fry your brain, but it will come with a food blog involved. 
Posted on 9/4/11 at 7:03 pm to Gris Gris
I never put tomato of any kind in my stews.
Posted on 9/4/11 at 7:12 pm to CITWTT
quote:
The blackened voodoo roux will negate any redness involved with one can of tomato paste. You don't want to know what serious is Gris, it might fry your brain, but it will come with a food blog involved.
Okay, CIT, please let me know when the blog comes. Is this in the near future? I'm very interested.
Are you sure you shouldn't stay off the poly board for a while?
Posted on 9/4/11 at 7:25 pm to Gris Gris
I have to consult with a few people this week over a bunch of things, but I an shooting for getting it underway in terms of the bloggage fo November/December, and it will not be from BR when it starts. Think wine country in the homeland.
Posted on 9/4/11 at 7:26 pm to CITWTT
I'm intrigued!
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