SHRIMP AND POTATO STEW
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 3 1/2 quarts, 8 servings
Number Of Ingredients 24
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.
SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
LOUISIANA SHRIMP STEW
Make and share this Louisiana Shrimp Stew recipe from Food.com.
Provided by Melissa Spangler
Categories Cajun
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 157.8, Fat 2.8, SaturatedFat 1.3, Cholesterol 224.7, Sodium 361.9, Carbohydrate 7.5, Fiber 1.4, Sugar 2.6, Protein 24.9
SMOKY SHRIMP AND HALIBUT STEW
Categories Soup/Stew Fish Shellfish Stew Quick & Easy Dinner Bacon Halibut Shrimp Fennel Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes.
- Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes.
SHRIMP AND ONIONS
Make and share this Shrimp and Onions recipe from Food.com.
Provided by mightyro_cooking4u
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
EMERIL'S SHRIMP STEW
Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"
Provided by alligirl
Categories Stew
Time 3h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
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.
More about "shrimp and onion stew recipes"
SHRIMP STEW RECIPES
From allrecipes.com
Author Mary Claire LagrouePublished Jul 22, 2021
- Shrimp Creole III. View Recipe. This traditional Creole stew packs in plenty of tomatoes as well as the "holy trinity" of green bell pepper, onion, and celery.
- One-Pot Moroccan Shrimp Tagine. View Recipe. Tagine refers to a Moroccan stew as well as the kind of pot it's traditionally cooked in. This recipe uses a Dutch oven to cook shrimp with carrots, onion, potato, and bell pepper in an aromatic sauce.
- Brazilian Keto Shrimp Stew. View Recipe. This recipe for Brazilian moqueca de camaroes (shrimp stew) calls on coconut milk for thickness and tropical flavor, and sriracha, lime juice, and cilantro for a kick.
- Creamy Shrimp Étouffée. View Recipe. Stirring butter and flour into a golden roux gives this classic Cajun and Creole stew its rich, creamy consistency.
- Russell's Fish Stew. View Recipe. Home cooks say you can easily make this recipe your own with additions such as extra seafood, extra tomatoes, canned corn, bell pepper, and even a chopped Russet potato.
- Husband's Grandmother's Shrimp Gumbo. View Recipe. "My husband's grandmother taught me this recipe. She actually cooked for Cajun festivals. She used 40-gallon trash cans for her stock pots.
- Shrimp and Veggie Stew. View Recipe. This zesty stew begins with a base of fresh jalapeno, banana peppers, okra, and onion and ends with boiling lime-coated shrimp in a tomato-based broth.
- Fisherman's Stew. View Recipe. "A recipe this simple has many advantages. It's fast, easy, and doesn't require a ton of prep, but the downside is, there's nowhere to hide subpar ingredients," Chef John says.
- Tuscan Fish Stew. View Recipe. Another 5-star seafood stew from Chef John, this Tuscan-inspired recipe uses oregano, sage, and rosemary (herbs that many associate with meat) to complement shrimp and halibut.
- Moroccan Shrimp Stew. View Recipe. This Moroccan-inspired shrimp stew features a hearty tomato sauce base with fresh garlic, onions, and colorful bell peppers.
ONION STEW WITH SHRIMP RECIPE | RECIPES.NET
From recipes.net
Ratings 1Category StewServings 4
- Stir in garlic, and cook for 2 to 3 minutes. Add the shrimps, then cook just until shrimp turn pink and begin to curl.
- Reduce heat to low, cover, and simmer for 1 hour. Add more water if necessary to prevent sticking.
EASY SHRIMP STEW RECIPE - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
Ratings 13Calories 146 per servingCategory Entree
- In a large saucepan over medium heat, combine the diced tomatoes and frozen pepper and onion strips.
- Add the shrimp, and simmer about 5-10 minutes, stirring occasionally, until the shrimp are done.
EASY MEDITERRANEAN-STYLE SHRIMP STEW
From themediterraneandish.com
4.9/5 (34)Total Time 35 minsCategory EntreeCalories 377 per serving
- In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
- Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.
- Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)
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