Audry’s Shrimp Stew

Audry’s Shrimp Stew

This is a recipe for a delicious meal that tastes like it took hours to make. However, it will only take you about 15 minutes from start to finish! It’s the perfect dish for a busy night when you want something comforting but don’t have a lot of time. Give this one a try and your family will thank you 🙂
prep: 20 mins cook: 2 hrs 10 mins total: 2 hrs 30 mins Servings: 4 Yield: 4 to 6 servings


¼ tablespoon ground black pepper

1 cup small, peeled shrimp

½ cup all-purpose flour

? cup vegetable oil

1 tablespoon chopped fresh parsley

3 cups water

2 tablespoons finely chopped green bell pepper

1 large onion, diced

½ teaspoon salt

2 tablespoons minced celery


Make the Roux: In a heavy bottomed sauce pan, over medium heat, heat oil until hot but not smoking. Add flour all at once and stir constantly until the roux is golden brown. (Note: do not cook the roux too fast. If black flecks appear, the roux is burned and you must discard and start over. It may take 45 minutes to 1 hour to make the roux. The end result is worth the time.)

Add the onion to the roux and cook, stirring constantly, until onion is soft and light brown.

Lower heat to simmer and add the shrimp and cook for about 10 minutes. Slowly stir in the water. Raise heat to medium and continue cooking until the stew reaches a boil. Stir in the green bell pepper, celery, parsley, salt and pepper.

Turn heat down to a simmer and cook for about 30 to 40 minutes to blend flavors. Taste and adjust seasonings.

Nutrition Facts:

Per Serving: 271 calories; protein 8.7g; carbohydrates 16.4g; fat 19.1g; cholesterol 48.6mg; sodium 343.7mg.

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