Enjoy This Recipe for Emeril Lagasse’s Shrimp Stew!
August 30, 2022

By Emeril Lagasse
INGREDIENTS
2 pounds medium-size wild-caught, American shrimp: shells and heads on
6 cups water
1 medium-sized yellow onion, quartered
2 bay leaves
1 tablespoon plus 1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup flour
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves
2 hard-boiled eggs, shelled and finely chopped
DIRECTIONS
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, onions, bay leaves, and 1 tablespoon of 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 the shrimp stock aside.
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, about 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 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 egg, and serve hot.
Yield: 6 servings.
Visit our Recipes Page for even more recipes featuring the premium taste of wild-caught American shrimp and click HERE to order wild-caught American shrimp for yourself or wholesale!
Suggested Articles
Bipartisan Legislation Introduced to Ensure the Availability of Healthy and Safe American Shrimp
WASHINGTON, DC – U.S. Representatives Garret Graves (Louisiana) and Kathy Castor (Florida) introduced legislation to stop unsafe, illegally-produced shrimp from reaching consumers. Much of the shrimp...
Read More August 2023Wild American Shrimp® Announces Chef of the Year Winners 2022
November 3, 2022, BILOXI, Mississippi – Wild American Shrimp®, the American Shrimp Processors Association (ASPA)’s marketing program for wild-caught Gulf and South Atlantic Shrimp, has announced...
Read More November 2022ASPA Member Feature: Dominick’s Seafood, Inc.
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....
Read More October 2022