I really love shrimp. I could easily eat it a few times a week if I could afford it. One of my favorite real food recipes was given to me by a friend’s mom, a precious woman who really knew how to cook. Joan is now with the Lord, but I think of her every time I make Shrimp Creole Stew.
(She also made the best crab cakes I’ve ever eaten).
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I’ve adjusted her recipe for shrimp creole just a little, using my homemade fish stock or bone broth instead of water, but I think she would approve. By the way, be sure to use wild caught shrimp, not farm-raised which are routinely given antibiotics and are so crowded that they are swimming in their own excrement. Ok, sorry, I don’t mean to ruin your appetite for this awesome meal.
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Shrimp Creole Stew with Bone Broth
- 12 ounces butter
- 1/3 cup arrowroot powder or flour
- 1 3/4 cups onion sliced
- 1 cup green or red pepper diced
- 1 cup celery diced
- 2 large carrots coarsely shredded
- 4 cups fresh tomatoes diced *
- 3 cups fish stock made with bones and heads **
- 1/3 teaspoon thyme
- 3 bay leaves
- 1 tablespoon Worcestershire sauce ***
- 1 1/2 tablespoons sea salt
- 1/8 teaspoon cayenne pepper
- 2 pounds wild-caught shrimp shelled and deveined
- 2 cups chopped okra
- Melt butter in a large dutch oven.
- Add flour and cook over medium heat, stirring constantly until flour is well-browned.
- Add onions, peppers, celery and carrots; continue cooking until tender, about 10 minutes.
- Stir in tomatoes, fish stock, herbs, Worcestershire sauce and seasonings.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Add shrimp and okra and continue cooking for another 15 minutes.
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