Monday, October 29, 2012

Shrimp and Egg Stew

Eggs are used in many cultures as an affordable and accessible source of protein and are often incorporated in stews and other dishes to make them more hearty.  When using eggs in a stew you can get by with less meat making the dish more economical yet still filling.  Shrimp and egg stew is one of my family's favorite dishes.  The use of eggs in the dish allows me to use less shrimp (which is quite expensive) and still have an appetite pleasing dish.  The eggs are wonderful because they will absorb the flavor of what they are cooked with.  I've had friends tell me that they've added various ingredients to this basic recipe, such as chicken, potatoes and diced canned tomatoes.  The point is, have fun and experiment! This recipe will make a large stew but can easily be divided in half to accommodate less people.  Forgive me for the measurements as I usually eyeball the ingredients until they taste right.  You may use more or less according your taste buds.


Approximately 3 quarts of water
1 jar (16oz) of Roux (dark browned flour)
1/4 to 1/2 cup of Granulated Bouillon, Chicken Flavored
3 lbs. peeled shrimp
12 Hard Boiled Eggs Peeled
Salt and Pepper to taste

Fill 6-Quart Pot 1/2 full with water and add about 1 tablespoon of salt and chicken bouillon.  I add approximately 1/4 teaspoon of cayenne pepper.  Bring to boil and add roux.  Allow to continue boiling until roux is completely incorporated in water.  Add shrimp and eggs and simmer for 1 to 1 1/2 hours.  Serve over cooked rice.  This recipe fed eight hungry people at my home. 

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