Ingredients: |
Ingredients: 4 large eggs
1 pound (31 to 40-count) Gulf shrimp, peeled and deveined
1 tablespoon vegetable oil
1 cup chopped yellow onion
˝ cup chopped celery
˝ cup chopped green bell pepper
1 tablespoon minced garlic
˝ cup chopped flat-leaf parsley
1 cup diced green onions
2 quarts shrimp stock or water
6 tablespoons dark Cajun roux, such as Rox’s Roux, plus more if needed
1 cup (4-ounce bag) dried shrimp
1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
Dash of hot sauce
1 tablespoon freshly ground black pepper
Kosher salt, to taste
4 cups cooked long-grain white rice, such as Supreme
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Directions: |
Directions:In a large pot with lid, add the eggs. Cover with water and place over high heat. Once the water begins boiling, turn off the heat and cover. Let sit for 12 minutes. Drain and rinse the eggs under cold water until cooled. Peel the eggs and reserve for later use.
Butterfly the shrimp by slicing vertically along the inside to open up the shrimp. Place them in a bowl topped with ice and refrigerate until ready to use.
In a large pot over medium-high heat, add the oil along with onion, celery, and bell pepper. Cook until the onions turn translucent, about 5 minutes. Add the garlic, parsley, and ˝ cup of the green onions and cook for another 3 minutes. Add the stock along with the roux and bring to a boil. Lower the heat to a simmer and stir until the roux begins to dissolve. Add the dried shrimp along with the boiled eggs and season with Cajun seasoning, a dash of hot sauce, and black pepper.
Continue cooking on low heat for another 30 minutes, and add more stock (or water) to thin it out if it becomes too thick. Taste the stew and add salt as necessary. Just before serving, add the shrimp and cook until done, about 8 minutes. Turn off the heat and let everything soak until ready to serve. Serve over white rice and have the remaining green onion tops on the table for garnish |
This recipe for Shrimp and Egg Stew is from