Ingredients

• 2 pounds of raw shrimp, peeled and deveined
• 3/4 cup of canola or vegetable oil
• 3/4 cup of all purpose flour
• 1 cup of chopped onion
• 1/4 cup of chopped green bell pepper
• 4 cups of chicken or shrimp stock
• 1/2 teaspoon of kosher salt
• fresh cracked black pepper
• 1/4 to 1/2 teaspoon of Cajun seasoning
• Pinch of thyme
• 2 tablespoons of chopped fresh parsley, reserve some for garnish
• 1/4 cup of sliced green onion, reserve some for garnish
• Hot cooked rice

Directions

• Heat oil over medium high heat in a stockpot or cast iron Dutch oven, stir in the flour and cook and stir until the color of peanut butter, about 10 minutes.
• Add the onion and pepper; cook and stir until softened.
• Slowly stir in the stock a little at a time, bring mixture up to a boil, reduce heat and simmer for about 30 minutes.
• Add the salt, pepper, Cajun seasoning, thyme and shrimp; simmer until shrimp is cooked through.
• Stir in the parsley and green onion; taste and adjust seasonings.
• Garnish with additional parsley and green onion if desired.
• Serve over hot cooked rice.

Click below for a pdf of:
Shrimp Stew