Shrimp Stew

This is a seafood variation of a classic recipe. It will please the palate and astound your dinner guests.

Ingredients:

3 pounds jumbo shrimp (peeled, de-tailed and de-veined)

1 pound carrots (peeled & sliced thin)

1 pound potatoes (peeled & cubed)

1 pound yellow onions (peeled & chopped)

2 cups Ro-tel Tomatoes (with jalapeno peppers)

1/2 cup minced fresh parsley

2 tablespoons minced fresh garlic

1 teaspoon thyme

1 teaspoon oregano

1 tablespoon Creole seasoning (to taste, add more if desired)

1 cup cognac

1 cup slurry (cornstarch water for thickening agent)

2 quarts seafood stock (boil shrimp hulls in 1/2 gallon water to create stock, then discard shells)

Procedure:

1. After you create seafood stock, remove shrimp hulls and trash ‘em.

2. Bring seafood stock back up to a low boiling point and thicken lightly with slurry. Turn down heat to low-medium flame, then add carrots, potatoes, onions, Ro-tel tomatoes, garlic, oregano, thyme, and Creole seasoning to stock and simmer 20 to 25 minutes till potatoes and carrots are tender.

3. Now add your shrimp and minced parsley, simmering for another 5 minutes, then add in the cognac and turn off the heat. Let set for a few minutes and stir a little so the cognac blends throughout the Shrimp Stew.

4. Serve over rice if so desired.

5. If you want to up-grade your stew, use lobster tail meat instead of shrimp.