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River Shrimp and Potato Stew




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds river shrimp, peeled and deveined (medium-size regular
shrimp)
6 potatoes, cubed
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
1 1/2 quarts shellfish stock
1/4 cup sliced green onions
1 tbsp chopped parsley
salt and black pepper to taste
granulated garlic to taste


Recipe



In a large cast-iron Dutch oven, heat oil over medium-high heat. Whisk
in flour, stirring constantly until a dark brown roux is achieved. Add
onions, celery, bell peppers and garlic. Saute' until golden brown,
stirring constantly. Pour in stock, 1 ladle at a time, until a
sauce-like consistency is achieved. Add potatoes and cook 15 minutes or
until fork tender. Do not overcook. Fold in shrimp, green onions and
parsley. Season with salt, pepper and granulated garlic. Cook 5-10
additional minutes or until shrimp are pink and curled. Makes 4
servings.