Shrimp Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 13.4 g
  • Cholesterol: 86.1 mg
  • Sodium: 496.4 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 15.5 g

View full nutritional breakdown of Shrimp Stew calories by ingredient


Introduction

This is an old family recipe handed down through many generations of my husband's family. Roux is made by mixing oil and flour to make a paste and then cooking it until it is brown. We like ours dark brown. This is an old family recipe handed down through many generations of my husband's family. Roux is made by mixing oil and flour to make a paste and then cooking it until it is brown. We like ours dark brown.
Number of Servings: 8

Ingredients

    1 cup roux, cooked to nice brown color
    2 cups chopped onion
    1 cup chopped celery
    1 cup chopped green bell pepper
    1 15-oz. can diced tomatoes
    3 cups seafood stock
    2 tsp. minced garlic
    1/2 tsp. sea salt
    1/4 tsp. Tony Chachere's Cajun Seasoning
    1 lb. raw, deveined shrimp

Tips

Stew is good over brown rice.


Directions

Spray a stock pot with nonfat spray or use 1 Tbsp. of olive oil. Heat and add chopped vegetables. Cook, stirring occasionally, until vegetables have become translucent and given up their water. Add the roux, tomatoes, and stock. Stir well. Add seasonings and cook over low heat for 2 hours to marry flavors. Stir occasionally to prevent sticking. At end of cooking time, add shrimp and stir. Serve as soon as shrimp turn pink (about 2 minutes).

Serving Size: makes 8 servings of 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Fish |