Emeril's Shrimp Stew

Recipe by alligirl
READY IN: 3hrs 15mins
YIELD: 6 bowls




  • 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.