The Blogger Cooking Party starts today with Cajun Shrimp Stew. Be sure to follow @MorrowCooks on Twitter, as well as the Facebook page for updates on all the bloggers posts, giveaways and delicious recipe sharing! Now, let’s get this party started!

Sundays at my parents house here in Dominican Republic mean only one thing: Mom doesn’t cook. Perfect day for me to treat her and my Dad out for lunch or cook something to enjoy as a family. I wanted to make a recipe that my Mother would love, and one of her favorite things is shrimp; sauteed shrimp, shrimp rice, shrimp pasta, she loves it all! When I saw the recipe for Cajun Shrimp Stew, I knew it’d be perfect for her #shrimplove! Here’s the catch: my Dad is allergic to shrimp. So what do you do when Mom loves shrimp and Dad is allergic to it? You make Mom her shrimp and cook a steak for Dad. Problem solved!


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This stew was rich and hearty and was perfect over rice. I’m sharing the Rich Shrimp Stock recipe below, but here are my tips on how to make ANY kind of rich stock, full of flavor that will get your stew off to the perfect start! 
  • Stock is a great place to recycle all your vegetable scraps, so throughout the week, save your carrot and celery tops, bits and pieces of onions, and odds and ends of peppers. Start by having a trinity (or mirepoix) of onions, carrots and celery for a flavorful base to your stock.
  • Depending on the protein of choice for your stock, it’s always a great idea to roast or saute them. For example, when making shrimp stock, saute the shrimp peels with garlic and olive oil, to bring out the flavor. If making beef or chicken stock, roast the bones with the vegetables until they are caramelized, for a richer taste.

Rich Shrimp Stock
Recipe from Emeril’s Sizzling Skillets and Other One Pot Wonders

1 to 1 ½ pounds shrimp shells and heads
1 tablespoon vegetable or olive oil
14 cups water
1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
½ cup roughly chopped celery
2 small carrots, roughly chopped
2 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon salt
2 teaspoons black peppercorns
3 sprigs fresh thyme
2 large sprigs fresh parsley

1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.

2. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and
cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes.
Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any
foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow
simmer until the stock is flavorful, 45 to 60 minutes.

3. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool
completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in
airtight containers and frozen for up to several months.)

About 12 cups

    Below is the recipe courtesy of Morrow Cookbooks and The Secret Ingredient Blog. A few variations on my side include: adding red peppers (when you saute the onions) and diced carrots (when you add the potatoes); also served the cayenne pepper on the side as a finishing garnish over the soup because Mom can’t eat spicy food. Other than that, exact recipe and it was delicious! Serve with bread or rice on the side and you’ve got a complete One-Pot Wonder Meal! It’s also a very easy recipe to half or double. 
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    1 cup vegetable oil
    1 ½ cups all-purpose flour
    2 ½ cups finely chopped onion
    ¼ cup minced garlic (about 12 cloves)
    10 cups Rich Shrimp Stock (page 173)
    2 bay leaves
    1 ¼ teaspoons freshly ground black pepper
    ¾ teaspoon cayenne
    2 teaspoons chopped fresh thyme leaves
    1 ½ tablespoons kosher salt
    3 large baking potatoes (2 ½ to 3 pounds), peeled and cut into 2-inch pieces
    2 pounds small or medium shrimp, peeled and deveined
    ¼ cup chopped green onion, green part only
    2 tablespoons chopped fresh parsley leaves
    Steamed long-grain white rice, for serving
    1. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes. (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time—it is important that the roux not be burned at all or the stew will have a bitter taste.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes.
    Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.
    2. Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)
    3. Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.
    6 to 8 servings


    Full disclosure: For my commitment to this blogger cooking party, I received a copy of this cookbook, as well as a set of Emeril – by Zak! Table Art 7-piece Flame-Shaped Serving Bowls, and Emeril Seasoning; a $50 grocery reimbursement and Emeril cookbooks upon completion of the party. The top performing blogger, as selected by T-Fal, will be awarded an Emeril by T-Fal Slow Cooker. YOU will be eligible to win a copy of the cookbook, as well as the 7-piece zak! set.

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    16 Comments

    1. Mmmm….haven’t eaten anything yet today and this one is making my stomach growl!! Looks delicious…I love stews over rice, and even better if it’s spicy shrimp stew!

      Reply

    4. I love shrimps! This looks fabulous Nelly. Superb tips for making the stock. I second junia’s hashtag decision. It must be done.

      Reply

    5. I love one pot meals. Saves time and at the same time, they will have everything you need. Yummy clicks. I have the same ceramic vessel.

      Reply

    6. hahaha #shrimplove – the hashtag must be applied everywhere now!! love this stew! i love making seafood gumbo (well before i became vegan!). 🙂

      Reply

    8. Oh this is so delicious & the photo is shrimp-superb! This method of making shrimp broth reminds me of how my late Mom used to do it. I must get this Emeril cookbook! It sure is GOOD ! BAM !!!

      Reply

    9. I love shrimp, but my body doesn’t agree! However, there a few occasions when I just go for it [when I can get live ones for cooking] and still with Benadryl half an hour before!

      Thanks for sharing!

      Reply

    10. Yum,Ym,Yum! I love Shrimp and Stews. Great instructions for making good, flavorful stock. Nothing like doing it right, then enjoying the fruits (or shrimp) of your labor! 🙂 When you cook your dads steak, make an extra one, then cut in bite size pieces and add for a ‘surf & turf’ stew 🙂 YUM!

      Reply