Recipe Categories
Cajun/Creole
Soup & Stews
Cajun Stews

Kat's Shrimp Cajun Stew

2 pounds peeled and deveined raw shrimp
1 cup water
1 large green pepper, chopped
6 cloves garlic, minced
1 (6 oz.) can tomato paste
1 large onion, chopped
1 cup finely chopped celery
juice of 1 lemon
2 tablespoons Worcestershire sauce
2 tbs each cayenne powder & paprika
1 tablespoon shortening
2 tablespoons flour


In a large pot, make a roux by heating shortening and adding flour; stir constantly until dark brown. Add vegetables and cook until soft. Stir in all other ingredients except shrimp, Worcestershire and lemon juice; cover tightly and simmer for 30 minutes over low heat. Add shrimp, Worcestershire, and lemon juice and cook ten minutes longer. Serve over hot rice.

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