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Creole shrimp stew

Yield: 4 servings

Ingredients:

• 1/3 c Chopped Bacon 3 c Seafood Stock
• 1/3 c All-Purpose Flour 2 c Water
• 4 ea Stalks Celery chopped 2 tb Lemon Juice
• 1 ea Large Onion chopped 1 tb Granulated Sugar
• 1 ea Large Green Pepper chopped 1 x Creole Spices
• 6 ea Green Onions chopped 2 lb Uncooked shelled Shrimp
• 1 c Tomato Paste 1/4 c Minced Fresh Parsley

Instructions:

* Instead of using bacon fat to blend with the flour it can be drained off and you can use oil. cook bacon in large heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery onion green pepper and green onions and cook stirring until vegetables soften about 10 minutes. Blend in tomato paste seafood stock water lemon juice sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil reduce heat cover and simmer very slowly stirring frequently until sauce thickens about 10 minutes. Add uncooked shelled deveined shrimp and parsley and continue to cook over low heat just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings. By Christophe Ritoux Cajun House From The Gazette 91/02/27.

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