Ingredients
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2 lbs medium shrimp, shells and heads on
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6 cups water
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1 medium yellow onion, quartered
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2 bay leaves
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1 tablespoon salt
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1/2 teaspoon salt
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1/2 cup vegetable oil
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1/2 cup all-purpose flour
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1 cup chopped yellow onion
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1/2 cup chopped celery
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1/4 teaspoon cayenne
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2 tablespoons chopped fresh parsley leaves
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2 hard-boiled eggs, shelled and finely chopped
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1/2 cup chopped green bell pepper
Instructions
- Peel the shrimp and reserve the shells and heads.
- 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.
- Remove from the heat and strain through a fine-mesh strainer.
- Discard the peelings and set aside the shrimp stock.
- Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
- 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.
- Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
- Remove from the heat and stir in the parsley.
- Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
- Note: The stew can also be served over white rice.