Best 5 Willie Maes Shrimp Stew Recipes

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

WILLIE MAE'S SHRIMP STEW

Steps:

• Slice the potatoes lengthwise into quarters, then slice each quarter into 1/2 inch thick slices.
• In a medium pot, add potatoes and fill with enough cold water to cover the potatoes completely.
• Place on stove over medium high heat, bring to a boil and cook for 8 minutes until potatoes are slightly tender.
• Strain the potatoes and set aside.
• In a large sauté pan over a medium high heat add olive oil, celery, onion, green pepper and green onions and cook for about 10 minutes, stirring until vegetables soften. Add garlic and cook another minute.
• Blend in tomato paste, tomato puree, fresh tomatoes, 1 cup water, cayenne and season with salt and pepper to taste.
• Bring to a boil, reduce heat, and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
• Add parsley, potoatoes and uncooked, shelled, deveined shrimp and continue to cook over low heat for about 7 minutes, just until shrimp turn pink.
• Taste and adjust seasonings accordingly.
• Serve hot over rice.

EMERIL'S SHRIMP STEW

Steps:

• Peel the shrimp and reserve the shells and heads.
• Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.
• Remove from the heat and strain through a fine-mesh strainer.
• Discard the peelings and set aside the shrimp stock.
• Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
• Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
• Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.
• Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
• Remove from the heat and stir in the parsley.
• Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
• Note: The stew can also be served over white rice.

SHRIMP STEW

Steps:

• In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.

SHRIMP STEW FOR TWO

Steps:

• Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
• Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
• Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
• Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
• Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.