Recipe Categories
Seafood 
Soup & Stews
Seafood Stew

Shanna's Shrimp Stew

1 Cup Flour
1 Cup Veg Oil                               
2 Medium Onions, chopped
½ Cup Chopped Bell Pepper                      
½ Cup Chopped Celery                            
3 Cloves Garlic, chopped                         
2-3 Lbs P&D 40/50 Shrimp                           
1 ½ Qt Shrimp Stock
4 Tbs La. Hot Sauce
Salt & Pepper to taste
4 Cups Cooked Rice   

Combine oil & flour over medium high heat,
cook roux for 20-30 minutes, or until dark brown in color. 
Add onion, celery, bell pepper, garlic and cook for 30 seconds. 
Add stock, bring to boil, reduce heat to medium, let simmer for 30-40 minutes.
  Add 40/50 shrimp, let simmer for another 20-25 minutes. Serve over rice

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