Willie Mae's Shrimp Stew
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 3 stalks celery, chopped
- 1 large yellow onion, chopped
- 1 large green pepper, chopped
- 4 green onions, chopped
- 1⁄2 cup tomato paste
- 1 cup tomato puree
- 2 fresh tomatoes, chopped
- 2 russet potatoes
- 1 teaspoon cayenne pepper
- salt and pepper
- 2 lbs shrimp, uncooked, shelled and deveined
- 2 tablespoons fresh parsley, chopped
Directions
- Slice the potatoes lengthwise into quarters, then slice each quarter into 1/2 inch thick slices.
- In a medium pot, add potatoes and fill with enough cold water to cover the potatoes completely.
- Place on stove over medium high heat, bring to a boil and cook for 8 minutes until potatoes are slightly tender.
- Strain the potatoes and set aside.
- In a large sauté pan over a medium high heat add olive oil, celery, onion, green pepper and green onions and cook for about 10 minutes, stirring until vegetables soften. Add garlic and cook another minute.
- Blend in tomato paste, tomato puree, fresh tomatoes, 1 cup water, cayenne and season with salt and pepper to taste.
- Bring to a boil, reduce heat, and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
- Add parsley, potoatoes and uncooked, shelled, deveined shrimp and continue to cook over low heat for about 7 minutes, just until shrimp turn pink.
- Taste and adjust seasonings accordingly.
- Serve hot over rice.
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