Shrimp Stew

Ingredients

• 1/2 cup AP flour
• ¼ cup Veg Oil
• 1 1/2 – 2 lbs. peeled shrimp 30 – 40 count
• 1 1/2  cups chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped celery
• 3/4 cup chopped green onions
• 1/3 cup chopped parsley
• 1/2 tsp. cayenne pepper
• 1 tbs. chopped garlic
• 1/2 tsp creole seasoning
• 3 drops liquid crab boil or granulated crab boil
• 2 bay leaves
• salt and pepper
• Steamed rice

Method

Make a roux using about 1/4 cup of flour. Add onions and sauté for about 10 minutes. Add celery, garlic and bell pepper and saute another 15 minutes. Increase the fire and slowly add water a little at a time allowing the stew to come to a boil before adding more. You can use shrimp stock if you have it.
Continue to add water until a stew-like consistency is obtained (not to thin). Add cayenne, salt, pepper, creole seasoning, lemon, liquid crab boil and bay leaves.
Add shrimp and cook for an additional 10 minutes. Lower the fire very low, add green onions and parsley, cover and let sit for 10 minutes stirring occasionally. Taste the stew and add salt and pepper to your liking.
Serve over cooked rice….

Orange Roughy Almondine

Ingredients

• 2 lbs. Orange Roughy filets, fresh or thawed
• 1/4 c. sliced almonds
• 1/4 c. all-purpose flour
• 1 tsp. seasoned salt
• 1 tsp. paprika
• 1/4 c. melted butter
• 2 tbsp. lemon juice
• 4 to 5 drops hot pepper sauce
• 1 tbsp. chopped parsley

Method

Cut filets into serving size portions. Combine flour, seasoned salt, and paprika; mix well. Roll fish in flour mixture. Place fish in a single layer, skin side down, in a well-greased shallow baking pan. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from heat about 10 minutes until white through.
In small skillet, saute almonds in 2 tablespoons butter until golden brown, stirring constantly. Remove from heat. Add lemon juice, hot pepper sauce, and parsley; mix. Pour over fish and serve at once. Makes 6 servings.