Shrimp Stew
Servings 8
Equipment
- 1 Cutting Board & Knife
- 1/2 Cup
- 1 TSP
- 1/2 TSP
- 1 TBSP
- Small Bowl
- 1 Pot
Ingredients
- 3 tbsp Minced garlic
- 1/2 cup Mayonnaise
- 1 tbsp Lemon juice
- 1/2 tsp Paprika
- 3 tbsp Olive oil
- 1 Onion
- Celery
- Pinch Chili powder, salt, pepper
- Orange zest
- 1/2 cup Chicken Stock
- 1 cup Clam juice
- 1 cup Canned whole tomatoes
- 1 1/2 pound Jumbo shrimp
- Baguette
Instructions
- Grab a cutting board & knife
- Chop the onions
- Chop the celery
- Grab a small bowl
Rouille Sauce
- Add 1/2 cup mayonnaise to bowl
- Add 1 tbsp lemon juice to bowl
- Add 1/2 tsp paprika to bowl
- Add pinch of cayenne pepper to bowl
- Add 2 tbsp minced garlic to bowl
- Whisk in 1 tbsp olive oil to bowl
Stew
- Grab a skillet
- Turn the hotplate to medium heat
- Add 2 tbsp olive oil to skillet
- Once oil is warm, add celery & onions to skillet
- Cook until vegetables are soft (7 minutes)
- Add 2 tbsp minced garlic to skillet
- Zest orange over skillet
- Cook for 1 minute
- Add 1/2 cup white wine to skillet
- Cook for 5 minutes
- Add 1 cup clam juice to skillet
- Add 1 cup tomatoes to skillet
- Add 1 cup water to skillet
- Bring to a boil
- Season with salt & pepper
- Turn heat to low & let simmer for 10 minutes
- Turn hotplate to medium heat
- Add 1 1/2 pound shrimp to skillet
- Cook for 5 minutes
- Cut baguette in half
- Place bread in toaster oven
- Cook for 5 minutes or until brown
- Add spoon full of rouille sauce to each slice of bread & serve