Easy Shrimp Recipe... (Shrimp and Butter Beans)

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Pics?

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Looks horrible

I tell ya it's amazing.

I triple dog dare you guys to try it.. and if anybody doesn't like it, I will sacrifice my entire Tigerdroppings paycheck.

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1 can season butter beans.

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This is where I stopped reading

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I'll stick to shrimp and egg stew

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frickin’ A!

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Where did this idea come from? Serve over rice?

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No Rice.. Just eat it as is.

How it came about I don't know.

Just remember to thicken it a little.

One day somebody is gonna say they cooked it and that it's actually totally bad assed. I cook a lot and I had a GF that called it her favorite dish... yes really.

I like to use the Hunts basil, oregano garlic tomatoes, but the last two batches I have used just basic stewed tomatoes, I just chopped them a little extra.

Now I know a bunch of old baws from loosyanna ain't skeered to try a new shrimp dish that doesn't cost much to cook.

2 lbs of fresh gulf shrimp, I buy it already peeled to save time.



half a bag of seasoning blend



half a jar of Kary's roux



half a can of Contadina paste (about 3 oz)



2 boxes of seafood stock



bundle of green onions



2 tablespoons of file



depending upon your heat level add what you want



3 or 4 bay leaves



and preferably fresh farm eggs if you can get them, put as many as you wish or that can fit into the pot without touching each other when you add them;

I cook mine in a large Cajun Classic enameled Dutch oven.

Half the bag of seasoning blend on med/medium high heat and use a couple teaspoons of Kosher salt. Add a couple tablespoons of cooking oil (I just use half of the oil from the top of the roux jar) and saute the vegetables. While it's cooking I take half the jar of roux in a bowl and break it up so it is easy to incorporate. Once vegetables are cooked down I add the roux and some seafood stock to keep it from sticking. I cook the roux on medium heat for about five minutes and stir continuously and add stock just to keep it to a melted chocolate consistency. Once it's done I add half the can of paste to the roux and cook for a couple minutes longer to incorporate it (you can add a bit of minced garlic at this point). Add the rest of the stock and whisk until the roux is completely dissolved. Add the file', cayenne, and bay leaves. I then add the shrimp and cook on low for a hour and a half. Taste and adjust salt / cayenne to your taste. 15-20 minutes before you are ready to serve it is time to add the fresh eggs. Bring it to a very slow boil and slowly crack eggs directly into the pot. I usually put the eggs all around the edges of the pot and then a couple in the middle. DO NOT STIR from this point on. Cover and give it 15-20 minutes for the eggs to cook. Serve over rice with chopped green onion and hot sauce / cayenne of your choice. I use Melinda's ghost pepper sauce, you can see it on the egg and on the bowl in pic. Some people say TOMATO paste, yes, you can not taste it but it brings together the roux and seafood stock together perfectly. I have cooked it without but I can taste a better rounded flavor when used in the recipe. I also don't get into the homemade roux fight, yes I can make it but just choose the shortcut and no one in the family can tell when I make it homemade or with the premade.

Enjoy !

Love it when people rave about an easy recipe when all they did was combine a bunch of random ingredients and topped it with cheese.

If you want some real legit easy recipes, Google Shrimp Fra Diavolo or Spaghetti Aglio e Olio and add shrimp.

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I'll stick to shrimp and egg stew

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Boom! You did it right! Dropped the raw eggs in the stew. Only way it should be done. Great job.