Shrimp Stew
1/2 cup chopped celery
1/2 cup chopped onion
1 large clove garlic, minced
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper
1 can (14.5 ounces) diced tomatoes
1 can (14 ounces) chicken broth, or 2 cups homemade
1 to 1 1/2 cups sliced cooked okra
few dashes hot pepper sauce
1 can (8 ounces) minced clams, undrained
1 pound medium shrimp, shelled and deveined
3 cups cooked rice
In a skillet over medium heat, melt butter; saut� celery, onion and
garlic. Stir in flour, salt, thyme, and pepper. Continue cooking,
stirring constantly, until bubbly. Stir in the tomatoes, chicken
broth, clams with liquid, and hot pepper sauce. Cook and stir until
mixture thickens and bubbles, about 3 minutes. Add
okra and shrimps; bring to the boiling point. Prepare 6 bowls. In
the center of each bowl, make a mound of hot cooked rice. Ladle
shrimp mixture around rice. Recipe for shrimp stew
serves 6. |