bbquzz
Master Chef
Mrs. bbquzz is feeling under the weather and requested some "Comfort Food" so I made one of her faves Rustic Shrimp Stew.
If I had a Sous-chef it would be so much easier
Ready for tasting .
2 tbsp Olive Oil
1 lbs Yukon Gold Potatoes -- Scrubbed, halved, and thinly sliced
2 Carrot -- Thinly sliced
2 clove Garlic -- Thinly sliced
1 medium Onion -- Quartered and sliced crosswise
2 links Italian-style chicken sausage 3oz ea -- Fully cooked, halved lengthwise, thinly sliced sliced
1/4 tsp Cayenne pepper -- 1/8 - 1/4 tsp.
Coarse salt and ground pepper
2 tbsp Flour, all-purpose
1 3/4 cups Chicken broth, reduced-sodium
1 lbs Shrimp, wild-caught, 16-20 per lb. deveined un-cooked
1/2 cup Parsley leaves -- chopped
In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir in broth and ¼ cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more.
Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.
If I had a Sous-chef it would be so much easier
Ready for tasting .
2 tbsp Olive Oil
1 lbs Yukon Gold Potatoes -- Scrubbed, halved, and thinly sliced
2 Carrot -- Thinly sliced
2 clove Garlic -- Thinly sliced
1 medium Onion -- Quartered and sliced crosswise
2 links Italian-style chicken sausage 3oz ea -- Fully cooked, halved lengthwise, thinly sliced sliced
1/4 tsp Cayenne pepper -- 1/8 - 1/4 tsp.
Coarse salt and ground pepper
2 tbsp Flour, all-purpose
1 3/4 cups Chicken broth, reduced-sodium
1 lbs Shrimp, wild-caught, 16-20 per lb. deveined un-cooked
1/2 cup Parsley leaves -- chopped
In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir in broth and ¼ cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more.
Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.
