Fried Shrimp Stew

Fried Shrimp Stew
                                                     
by Chef Jarrod Leonard

            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.