Shrimp Stew

  • 25 Nov - 01 Dec, 2017
  • Mag The Weekly
  • Cookery


· ¼ cup canola oil

· ¼ cup flour

· 1 onion, chopped

· 1 celery, chopped

· 4 cloves garlic, finely chopped

· ¼ tsp ground allspice

· A pinch of cayenne

· ½ cup tomatoes, chopped

· 2½ cups fish stock

· 3tbsp butter

· 1lb medium shrimps, peeled and deveined

· 1 spring onion, finely chopped

· Tabasco sauce, to taste


In a large heavy pot, heat oil over high flame. Whisk in flour (it will immediately begin to sizzle). Reduce the heat to medium and continue whisking until the sauce turns deep brown in colour, for about 15 minutes. Using a wooden spoon, stir in the onions. Reduce heat to medium-low stir constantly until the sauce turns dark brown and glossy, for about 10 minutes. Add celery, garlic, allspice and cayenne and keep stirring until fragrant, for about five minutes. Add tomatoes and stock, and bring to a boil over high heat then reduce heat to medium and simmer, stirring frequently to prevent the sauce from burning or sticking to the pan, until the flavours meld, for five to seven minutes. Reduce heat to low and stir in the butter. Add shrimps and spring onion and season with the tabasco, salt and pepper. Keep stirring until the shrimps are cooked through, for two to three minutes. Enjoy with rice.