My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, November 1, 2010

Seriously Spicy Shrimp Stew

This dish is like gumbo but without the okra. Depending on who I'm serving I will sometimes replace the mixed vegetables with okra, fresh or frozen. When I say "seriously spicy" you should pay attention. You can always reduce the crushed red pepper flakes but it is sooo good just like this.

Seriously Spicy Shrimp Stew
4 servings
print recipe

3 tablespoons butter
1 cup sliced onion
1 cup sliced green bell pepper
3/4 cup chopped celery
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup water
1 tablespoon Old Bay seasoning
1 tablespoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups cubed, peeled potato
2 cups diced tomato
One 10-ounce package frozen mixed vegetables - any kind you like
1 pound shrimp, peeled and deveined
3 or 4 cups cooked rice

1. In a 6-quart pot, melt the butter over medium-high heat. Add the onion, bell pepper, celery, and garlic and cook, stirring, until softened, for 2 or 3 minutes.

2. Stir in the flour until absorbed. Stir in the water, seafood seasoning, red pepper flakes, salt, and black pepper; bring to a boil. Add the potato, tomato, and mixed vegetables. Return to a boil. Reduce heat and simmer for 45 minutes.

3. Add the shrimp and cook, stirring occasionally, until the shrimp are cooked, about 3-5 minutes. Serve over cooked rice.

1 comment:

  1. My husband would love this -- he's a shrimp fanatic. And the spicier the better as far as he is concerned. Sounds like it's right up his alley. Thank you Beverly!


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