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    You are in: Home / Southern / Emeril's Shrimp Stew Recipe
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    Emeril's Shrimp Stew

    Emeril's Shrimp Stew. Photo by Chele D

    1/2 Photos of Emeril's Shrimp Stew

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    alligirl's Note:

    Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"

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    Serves: 6



    Units: US | Metric


    1. 1
      Peel the shrimp and reserve the shells and heads.
    2. 2
      Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.
    3. 3
      Remove from the heat and strain through a fine-mesh strainer.
    4. 4
      Discard the peelings and set aside the shrimp stock.
    5. 5
      Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
    6. 6
      Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
    7. 7
      Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.
    8. 8
      Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
    9. 9
      Remove from the heat and stir in the parsley.
    10. 10
      Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
    11. 11
      Note: The stew can also be served over white rice.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on August 19, 2009


      This is a wonderful shrimp stew. I made exactly as written and it reminded me so much of the stew my Maw-Maw used to make! I will definitely be making this again! Thanks for posting such a wonderful recipe!

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    • on July 18, 2009


      I like this a lot. It is much like a shrimp gumbo without tomatoes and okra. I am eating it now, and I will probably get more. I took every shortcut in the book with this. I used Tony Chachere's instant roux mix, you just add it in the liquid and mix it in. I also used 1 box of seafood stock and 1/2 box of chicken broth. Then it simmered for about 2 hours. I also used frozen peeled and deveined jumbo-gumbo sized shrimp--didn't even thaw. I will definitely make this again. Ohhh, smoked sausage would be good in this. Hmmm....Made for Everyday's a Holiday TAG

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Emeril's Shrimp Stew

    Serving Size: 1 (504 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 408.3
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 3.4 g
    Cholesterol 301.0 mg
    Sodium 1615.6 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 1.3 g
    Sugars 2.6 g
    Protein 34.5 g

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