Josie'S Shrimp Stew

1. 1

   Heat dutch oven and add just enough oil to cover the bottom. Add onions, bell peppers, garlic and shrimp all at once to the pot. Cook down until the veggies are clear and the juices from the veggies and shrimp are re-absorbed into the mixture. There should be very little liquid left in the mixture before going forward.

2. 2

   Add tomato sauce and stir for a few minutes until heated through.

3. 3

   Add 4-5 cups of shrimp stock or water. Stew will taste sweet at this point....season with Tony's for saltiness and cook for 10-20 minutes until sweetness is gone. Add 1/2 tsp. Kitchen Bouquet: the aim is to make the stew rust in color. Taste for seasoning again and adjust as needed with salt or Tony's.

4. 4

   Make your cornstarch slurry: add 4 rounded tablespoons to 1.5 cups cold water and mix well. Bring stew a low boil and add the cold slurry to the stew for the desired consistency.

* Per serving · 4 servings · Values may vary.