Recipe
- 1 ½ pounds shrimp, peeled and deveined
- 2 tablespoons canola oil
- 2 tablespoons quick-mixing flour (such as Gold Medal Wondra)
- 4 cups water
- 1 cup chopped sweet onion
- 3 russet potatoes, peeled and cubed
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon fresh parsley, chopped
In a Dutch oven pot, add oil and heat to medium-high. Add flour to oil and cook for 1 minute. Whisk in water and bring to a boil. Stir in onions, potatoes, salt, pepper, garlic powder, paprika. Cover pot with lid and cook for about 8 to 10 minutes, or until onions and potatoes are tender.
If shrimp are large, chop in half and add to stew. Cook for 3 to 5 minutes or until shrimp are done. Check seasoning and adjust if needed. Stir in parsley and serve.
Contributed by Vanda Lewis
DID YOU KNOW?
Shrimp belong to the Subphylum Crustacea, which is part of the Phylum Arthropoda which means they have jointed appendages. Our common shrimp species, pink, brown, and white have similar life spans and take a little over a year to mature and spawn.
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