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1
Take shrimp and dehead; peel and devein them.
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2
Save heads and shells.
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3
Place shrimp on the side.
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4
SHRIMP STOCK.
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5
Take shells and heads and put in deep pot.
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6
Add 1/2 gallon water, liquid and powder crab boil, cut in half celery stalks, cut in half onions, crushed garlic cloves and celery seed.
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7
Bring to a boil and cook till onions get soft.
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8
Drain pot (keep the water this is your shrimp stock) and pick out onions and garlic and dice them up and put on the side.
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9
ROUX.
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10
In a stick free pan put flour and heat (low heat keep warm) until flour turns dark brown without burning.
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11
Use spatula to keep turning it.
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12
*You check for darkness by taking a pinch of the flour and mixing with a drop of water till its milk chocolate brown.
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13
On the outside of the pan.
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14
Add this to one cup of the shrimp stock and mix till smooth.
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15
*Turn off and place on the side.
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16
*.
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17
STEW.
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18
In a deep pot, brown the onions with olive oil, then add in garlic and cook for a minute Add in shrimp and cook just till it starts to turn a color, don't completely cook shrimp yet.
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19
Add in shrimp stock (make sure to not put in the last inch of stock this is where all the spices go).
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20
Bring to a light boil.
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21
Slowly add in roux until the stew thickens.
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22
Add in green onions, parsley and boiled eggs.
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23
Cook for another two minutes *Taste* Add salt and pepper if needed.
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24
*If the stew doesn't thicken enough for you, you can also make a quick thickening roux by mixing together flour and olive oil -- 1tsp to 1tsp till smooth paste.
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25
Then add to stew a little at time till you get desired thickening.
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26
*.
