Shrimp Stew

A recipe from Chef Jeremy Conner

Yield: 8–10 servings

Ingredients:

• 3 lbs. fresh jumbo shrimp, whole with heads on
• 1 gallon water
• 1 stick butter
• 3 cups onion, chopped
• 1 + 1/2 cups celery, chopped
• 1 + 1/2 cups green bell pepper, chopped
• 1 lb. tasso ham or Cajun smoked sausage, coarsely chopped
• 1/2 cup garlic, minced
• 2 bay leaves
• 1 tbsp. kosher salt
• 2 tbsp. garlic powder
• 1 tsp. white pepper
• 1 tsp. black pepper
• 1 tsp. crushed red pepper
• 5 oz. dark roux

Method

1. Peel the bodies of the shrimp, leaving the heads and tails on. Reserve the shrimp and place the shells in a stockpot with the water. Bring to a boil and then turn down to a slow simmer. Allow to simmer while preparing the rest of the stew.
2. In a dutch-oven-style pot, melt butter and add onion, celery, and bell pepper. Cook on medium heat, stirring occasionally until vegetables are tender and translucent. Add tasso or sausage and continue to cook for 3 minutes. Stir in garlic and cook for an additional 3 minutes. Stir in bay leaves, salt, garlic powder, white and black pepper, and crushed red pepper. Cook until mixture begins to stick to the bottom of the pot. Add the dark roux and turn heat to low. Stir to incorporate.
3. Turn off the heat on the shrimp shells and carefully strain the shrimp-shell broth into a container. Discard the shells.
4. Ladle a small amount of the broth into the pot with the roux and stir to incorporate. Add another ladle and repeat, stirring each addition of broth into the mixture before adding the next. By the time half of the broth has been added, you can add two or three ladles of broth at a time. Once all the broth has been added, turn up the heat and bring to a medium simmer. Continue to cook the stew for 20 minutes or so until it develops a smooth, velvety texture.
5. Finally, add the reserved head-on shrimp and simmer until the shrimp are completely cooked—about 8–10 minutes—being careful not to separate the heads from the shrimp by stirring too vigorously. Adjust seasoning and serve hot over rice, garnished with green onions.