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Shrimp Brunswick Stew Recipe

Wednesday, December 2, 2009

                            Shrimp Brunswick Stew Recipe

Shrimp Brunswick Stew Ingredients

1⁄4 cup peanut oil One 10-ounce package frozen sliced okra

1⁄4 cup all-purpose flour

1 large onion, finely chopped One 10-ounce package frozen

2 celery stalks, finely chopped 2 garlic cloves, minced
lima beans

2 pounds small shrimp (more than 55 per pound), peeled and deveined

2 teaspoons chopped thyme

1 teaspoon salt

1 teaspoon Tabasco sauce, or more to taste

2 cups canned or homemade
chicken or vegetable broth Freshly ground black pepper to taste

One 28-ounce can peeled tomatoes, chopped, with their juice

Shrimp Brunswick Stew Recipe Cooking Process

1.Heat the peanut oil in a large heavy pot or a Dutch oven over medium-low heat. Add the flour and whisk until completely incorporated. Continue to cook, stirring or whisking often, until the mixture is lightly browned, about 4 minutes.

2.Add the onion, celery, and garlic and cook, stirring constantly, for 5 minutes, or until the vegetables
soften and the flour mixture is golden. Stir in the thyme and salt; cook, stirring constantly,
for 30 seconds.

3.Whisk in the broth, then continue to whisk until the sauce is smooth and thickens. Add the tomatoes, okra, and lima beans and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally.

4.Add the shrimp and stir until they are well incorporated, then cook, stirring once or twice, until firm and pink, about 3 minutes. Add the Tabasco sauce and pepper. Turn off the heat, cover the pot, and let the stew sit for 5 minutes before serving.Shrimp Brunswick Stew Recipe


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