{"id":14718,"date":"2024-02-29T09:00:00","date_gmt":"2024-02-29T14:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=14718"},"modified":"2024-08-05T07:51:28","modified_gmt":"2024-08-05T11:51:28","slug":"stewed-shrimp-with-potatoes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/stewed-shrimp-with-potatoes\/","title":{"rendered":"Stewed Shrimp with Potatoes"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds shrimp, peeled and deveined<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons quick-mixing flour (such as Gold Medal Wondra)<\/li>\n\n\n\n<li>4 cups water<\/li>\n\n\n\n<li>1 cup chopped sweet onion<\/li>\n\n\n\n<li>3 russet potatoes, peeled and cubed<\/li>\n\n\n\n<li>1 \u00bd teaspoons salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bc teaspoon garlic powder<\/li>\n\n\n\n<li>\u00bc teaspoon paprika<\/li>\n\n\n\n<li>1 tablespoon fresh parsley, chopped<\/li>\n<\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Contributed by <a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Vanda Lewis<\/a><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p>DID YOU KNOW?<\/p><p>Shrimp belong to the Subphylum Crustacea, which is part of the Phylum Arthropoda which means they have jointed appendages.&nbsp; Our common shrimp species, pink, brown, and white have similar life spans and take a little over a year to mature and&nbsp;<a href=\"https:\/\/safmc.net\/species\/shrimp-penaeid\/\" target=\"_blank\" rel=\"noreferrer noopener\">spawn<\/a>.&nbsp;<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Stewed Shrimp with Potatoes.<\/p>\n","protected":false},"author":23,"featured_media":14720,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,15,98,103,216],"tags":[145],"class_list":["post-14718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-mariners-menu","category-shellfish","category-shrimp","category-summer","tag-main"],"displayCategory":{"term_id":15,"name":"Mariner's 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