In the swamps of Louisiana, the crew got busy hunting for black-bellied whistling ducks at Bayou Black. Joined by chef Jesse Griffiths on this epic hunt, Jean-Paul had to give Jesse a taste of Louisiana cooking. On the menu for this occasion was none other than shrimp stew. The key to any good stew is a quality stock. With shrimp shells in hand and some Slap Ya Mama seasoning, they got to work making a mouth-watering stock. While they make the stock for shrimp stew, this stock can be used in a myriad of recipes, elevating it with flavor.
Ingredients
- 3 pounds fresh jumbo shrimp (heads and shells on)
- 1/4 cup of Slap Ya Mama White Pepper Blend
- 6 onions, cut into eighths
- 1 bunch celery, roughly chopped
- 3 carrots, roughly chopped
- 4 heads garlic, halved
- 2 lemons, halved
- 2 cups white wine
- 4 tablespoons tomato paste
- 1 bunch fresh thyme, tied with butcher twine
Instructions
- Remove shrimp heads and peel shrimp, reserving heads and peels. Reserve meat for
another use. - In a large stockpot, combine shrimp shells and heads along with all remaining
ingredients. Add water just until all contents are covered. Bring to a simmer over
high heat. Turn heat to low, and simmer for 2 to 3 hours. - Strain liquid into a clean pot with a colander or China cap. Let stand until cool, and
save liquid for immediate use or freeze up to 3 months
