Shelly's Recipe

SHRIMP STEW

Category: Stews

1/2 cup flour
1 3/4 cup chopped onion
3/4 cup thinly sliced scallions (spring onions)
1/3 cup chopped celery
4 tsp finely minced garlic
2 1/2 tsp salt
1 tsp pepper and
1/8 tsp cayenne pepper (or more to taste)
3 whole bay leaves, crushed
2 lb ripe Creole (beefsteak, Jersey) tomatoes, coarsely chopped(about 2 1/2 to 3 cups)
3 cups water or shrimp stock
1 tsp fresh lemon juice
2 lb white potatoes, peeled and cut into 1 1/2 inch cubes
2 lb whole fresh shrimp, peeled and deveined

In a heavy 6- to 8-quart pot or kettle, heat the oil and gradually stir in the flour. cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed (about 20 to 30 minutes).

When the desired color is reached, lower the heat immediately and add the chopped onion, scallions, celery, and garlic. Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly. Add the salt, black pepper, cayenne, bay leaves, and thyme and mix well. Add the chopped tomatoes, water (or stock), and lemon juice, then simmer for 1 hour, stirring frequently.

Add the cubed potatoes and simmer for 10 minutes longer. Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more.