Go Back Email Link
Print

Shrimp Stew

Course Dinner
Cuisine French
Total Time 45 minutes
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