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CREOLE SHRIMP STEW

Category:    Shellfish, Stew
Yield:4 servings
 
    1/3 c  Chopped Bacon                       3 c  Seafood Stock
    1/3 c  All-Purpose Flour                   2 c  Water
      4    Stalks Celery, chopped              2 tb Lemon Juice
      1    Large Onion, chopped                1 tb Granulated Sugar
      1    Large Green Pepper, chopped              Creole Spices
      6    Green Onions, chopped               2 lb Uncooked, shelled Shrimp
      1 c  Tomato Paste                      1/4 c  Minced Fresh Parsley
 
  * Instead of using bacon fat to blend with the flour, it can be drained off
  and you can use oil. cook bacon in large, heavy pan over medium heat until
  fat escapes and bacon is crisp. Blend in flour and whisk until it burns a
  peanut brown color. Add celery, onion, green pepper and green onions and
  cook, stirring until vegetables soften, about 10 minutes. Blend in tomato
  paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir
  to blend mixture into a roux. Bring to a boil, reduce heat, cover and
  simmer very slowly, stirring frequently, until sauce thickens, about 10
  minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to
  cook over low heat, just until shrimp turn pink. taste and adjust
  seasonings. Serve hot over hot rice. 4 servings.
  
  By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27.
 

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