Shrimp Piquant Stew

6 servings Prep: 20 m Cook: 2 h Total: 2 h 20 m Intermediate
5.0/5 (4)
Shrimp Piquant Stew
Since seafood is plentiful in the South, one of the more popular dishes is shrimp stew. With some of our Cajun slang, shrimp is sometimes pronounced “shramp”. Either way you say it, it is still good. This copper-penny roux based stew with tomatoes, the holy trinity, and fresh shrimp is a comfort food classic. Boiled, peeled eggs are often added to this recipe.

Ingredients

6 servings
  • 3/4 cup flour
  • 1/2 cup oil (canola or vegetable)
  • 1 onion, chopped fine
  • 1 bell pepper, chopped fine
  • 2 celery stalks, chopped fine
  • 1/2 (10 oz) can Rotel tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 lbs shrimp
  • Black pepper, salt and cayenne to taste
  • Handful of parsley and green onion tops, chopped fine
  • 2 cloves of garlic (optional)

Step-by-Step Instructions

  1. Make a Roux first. Combine the flour and oil in a heavy skillet or cast iron pot. Cook over medium heat, stirring continually, until the mixture is brown as a copper penny (about 20-25 minutes). Add to this, the onion, bell pepper, celery (known as the Cajun Trinity); 2 cloves of garlic, as well, if you like. Sauté until the onion has wilted, about 5-7 minutes.
  2. Add the Rotel tomatoes and the tomato sauce to the roux. Slowly add two cups water (more or less) to make the stew the desired consistency. More water can be added anytime but remember in the last step when you add the shrimp that shrimp will add water to the mixture as they cook; so you want to keep your stew a little thick until the end. Add salt, black pepper and cayenne to taste. Easy on the salt as the Rotel tomatoes already contain some.
  3. Cook 1 to 2 hours over a low temperature, stirring occasionally. Add shrimp, green onion tops (chives) and parsley. Cook 10 minutes more until shrimp are pink and cooked through. Serve over rice. You could also substitute crawfish for the shrimp or use both.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium (not high) and stir continually without stopping. A copper penny roux takes patience—about 20-25 minutes. If you see black specks, you've burned it and need to start over.

Q: Can I add the shrimp earlier with everything else?

A: No, shrimp only need about 10 minutes to cook. Adding them earlier will make them rubbery and tough. Wait until the very end.

Q: Why is my stew too thin or too thick?

A: Remember that shrimp release water as they cook, so keep the stew slightly thicker than you want before adding them. You can always add water during the 1-2 hour simmer, but it's harder to thicken it at the end.

Tips and Techniques

The stew actually tastes better the next day after the flavors have melded together. If you’re adding boiled eggs, add them in the last few minutes of cooking but remove them before freezing leftovers—they don’t freeze well.

Ingredient Substitutions

  • shrimp: crawfish tails or a combination of both
  • Rotel tomatoes: 1 can diced tomatoes plus 1 diced jalapeño
  • fresh shrimp: frozen shrimp, thawed and drained

Equipment Needed

  • Heavy skillet or cast iron pot (essential for making the roux)
  • Wooden spoon for stirring

Historical Context

Shrimp stew is a cornerstone of South Louisiana cuisine, where seafood is plentiful and affordable. The “shramp” pronunciation mentioned is authentic Cajun dialect, reflecting the French influence on the region’s speech patterns.