Tuesday, May 20, 2008

Bayou Shrimp Stew

6 Tbsp Butter (can use Smart Balance as Substitute)
6 Cloves Garlic, chopped
3/4 cup Bread Crumbs
2 tsp Herbes de Provence
Salt and Pepper
12 oz. Andouille Sausage, sliced 1/4 inch thick
2 Onions, finely chopped
1 Yellow Pepper, chopped
1/3 cup Flour
1 cup Frozen Edamame
2- 12oz cans White Beans, rinsed
2 lbs. Large Shrimp, peeled and deveined

In medium skillet, melt 4 tbsp butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 tsp herbes de Provence, 1 tsp salt and 1/4 tsp pepper. Remove from heat. In a dutch oven, cook sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to plate. Add the remaining 2 tbsp of butter, remaining garlic and 1 tsp of herbes de Provence , the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups of water and bring to a boil over med-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3-5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.

No comments:

Post a Comment