Emeril's Shrimp Stew

Ingredients

• 2 lbs medium shrimp, shells and heads on
• 6 cups water
• 1 medium yellow onion, quartered
• 2 bay leaves
• 1 tablespoon salt
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/4 teaspoon cayenne
• 2 tablespoons chopped fresh parsley leaves
• 2 hard-boiled eggs, shelled and finely chopped

Directions

1. 1

   Peel the shrimp and reserve the shells and heads.

2. 2

   Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.

3. 3

   Remove from the heat and strain through a fine-mesh strainer.

4. 4

   Discard the peelings and set aside the shrimp stock.

5. 5

   Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.

6. 6

   Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.

7. 7

   Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.

8. 8

   Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.

9. 9

   Remove from the heat and stir in the parsley.

10. 10

    Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.

11. 11

    Note: The stew can also be served over white rice.