Shrimp Stew

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Shrimp Stew

Ingredients:
2 pounds of small raw shrimp, peeled and deveined
3/4 cup of canola or vegetable oil
3/4 cup of all purpose flour
1 cup of chopped onion
1/4 cup of chopped green bell pepper
4 cups of shrimp stock or water, warmed
1/2 teaspoon of kosher salt
4 turns of freshly cracked black pepper
1/4 to 1/2 teaspoon of Cajun seasoning (like
Slap Ya Mama) {affil link}, or to taste
1/2 teaspoon of Old Bay, optional
Pinch of thyme
2 tablespoons of chopped fresh parsley, reserve some for garnish
1/4 cup of sliced green onion, reserve some for garnish
Hot cooked rice
Instructions:
Peel and devein shrimp, pat dry, press a paper towel down on top of them and refrigerate. Heat oil over medium high heat in a stockpot or cast iron Dutch oven, stir in the flour and cook and stir until the color of peanut butter, about 10 minutes. Add the onion and pepper; cook and stir until softened. Slowly stir in the stock or water, a little at a time, bring mixture up to a boil, reduce heat and simmer for about 30 minutes.
Add the salt, pepper, Cajun seasoning, Old Bay, thyme and shrimp; simmer for another 10 minutes or until shrimp is cooked through. Stir in the parsley and green onion; taste and adjust seasonings. Garnish with additional parsley and green onion if desired, serve over hot cooked rice, with hot buttered French bread and a side salad.

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Cook’s Note: Makes about 4 servings. Use a medium shrimp and double the base to increase serving size. May also substitute commercial seafood, chicken or vegetable stock or broth.Cajun Chicken Stew: Grill or pan fry in butter and oil 1 large sized boneless, skinless chicken breast until cooked through and internal temperature reaches 165 degrees F. Shred and set aside. Continue recipe as above, except omit the Old Bay. Return chicken to skillet at the end to warm through