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
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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.

 

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