Willie Mae's Shrimp Stew

Name: Willie Mae's Shrimp Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 tablespoons olive oil; 3 garlic cloves, minced; 3 stalks celery, chopped; 1 large yellow onion, chopped; 1 large green pepper, chopped; 4 green onions, chopped; 1/2 cup tomato paste; 1 cup tomato puree; 2 fresh tomatoes, chopped; 2 russet potatoes; 1 teaspoon cayenne pepper; salt and pepper; 2 lbs shrimp, uncooked, shelled and deveined; 2 tablespoons fresh parsley, chopped

Submitted by Kat's Mom

"Willie Mae's Scotch House was devastated by Hurricane Katrina in 2005. It has reopened and the fare is as good as it ever was. The chefs on Yahoo are singing the praises of this dish. If you ever get a chance to go for lunch: Willie Mae's Scotch House at 2401 St. Ann Street New Orleans, LA 70119"

Download

Ready In:: 1hr
Ingredients:: 14
Serves:: 4

ingredients

3 tablespoons olive oil
3 garlic cloves, minced
3 stalks celery, chopped
1 large yellow onion, chopped
1 large green pepper, chopped
4 green onions, chopped
¹⁄₂ cup tomato paste
1 cup tomato puree
2 fresh tomatoes, chopped
2 russet potatoes
1 teaspoon cayenne pepper
salt and pepper
2 lbs shrimp, uncooked, shelled and deveined
2 tablespoons fresh parsley, chopped

directions

Slice the potatoes lengthwise into quarters, then slice each quarter into 1/2 inch thick slices.
In a medium pot, add potatoes and fill with enough cold water to cover the potatoes completely.
Place on stove over medium high heat, bring to a boil and cook for 8 minutes until potatoes are slightly tender.
Strain the potatoes and set aside.
In a large sauté pan over a medium high heat add olive oil, celery, onion, green pepper and green onions and cook for about 10 minutes, stirring until vegetables soften. Add garlic and cook another minute.
Blend in tomato paste, tomato puree, fresh tomatoes, 1 cup water, cayenne and season with salt and pepper to taste.
Bring to a boil, reduce heat, and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
Add parsley, potoatoes and uncooked, shelled, deveined shrimp and continue to cook over low heat for about 7 minutes, just until shrimp turn pink.
Taste and adjust seasonings accordingly.
Serve hot over rice.

Questions & Replies

Got a question? Share it with the community!

Reviews

I love this recipe. I do think 2 lbs of shrimp is a lot for only 4 servings, so I cut back on the shrimp. If you don't have tomatoes that are in season, get good quality canned whole tomatoes, Hunts is the best according to America's Test Kitchen.

Diamondlil

RECIPE SUBMITTED BY

Kat's Mom

USA

<p>I used to be very active here, recent site changes have made that impossible. So sad that Scripps eliminated our forums and alienated both the hosts and participants.</p>

View Full Profile