Shrimp Stew 1 cup flour 1 cup vegetable oil 2 medium onions, chopped 1/2 cup chopped bell pepper 1/2 cup chopped celery 3 cloves garlic, chopped 2-3 pounds peeled and deveined shrip 1 1/2 quart shrimp stock 4 TBS Louisiana Hot Sauce Salt and Pepper to taste 4 cups cooked rice ***Combine oil and flour over medium high heat. cook roux for 20 - 30 minutes, or until dark brown. Add onion, celery, bell pepper, garlic and cook for thirty seconds. Add stock, bring to boil, reduce heat to hedium, let simmer for 30 - 40 minutes. Add 40 -50 shrimp , let simmer for another 20 -25 minutes.
Fried Shrimp 4 large eggs 2 cups milk 2 lbs peeled and deveined large shrimp 4 TBS la. hot sauce 4 cups corn flour 6 cups peanut oil salt and pepper to taste ***to fry shrimp, combine eggs and milk in bowl, season with salt and pepper. Season corn flour. Place shrimp in egg wash, then in corn flour. Fry 2 - 3 minutes or until golden brown.
Place rice or fresh french bread in center of plate, place fried shrimp around rice or bread. Pour stew over rice or bread.