113 DRIED SHRIMP STEW | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, December 10, 2018
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Prep Time: 1½ Hours
Yields: 6 Servings

Prior to the days of refrigeration, sun-drying shrimp was one of the best ways to preserve them. This technique was used by the Native Americans in Louisiana, but popularized by the Manilamen, immigrants from the southern Philippines who settled just south of New Orleans around 1895. The Manilamen established a fishing village, Manila Village, where they made their living sun-drying shrimp. The process began by “washing” or boiling the crustaceans for about 20 minutes in copper cauldrons of coarse salt and water. Once boiled, the shrimp were dispersed in a single layer over huge platforms. Next, “dancing the shrimp” began, a process of trampling on the shrimp to remove the hulls and heads. The shrimp were then stirred regularly, and several days later, were transported to New Orleans for international export. Today, dried shrimp are packaged in cellophane bags and sold in grocery stores throughout Bayou Country. The distinctive flavor of the shrimp is appreciated in dishes ranging from spaghetti to stews.

1 cup dried shrimp
5 medium potatoes
1 cup vegetable oil
1 cup flour
2 cups diced onions
½ cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
2 quarts water
8 boiled eggs, peeled
1 cup thinly sliced green onions
½ cup chopped parsley
salt and cayenne pepper to taste
granulated garlic to taste

Soak shrimp in 1 cup water for 30 minutes then discard water. Peel and dice potatoes into 1-inch cubes. Set aside. In a large Dutch oven, heat oil over medium-high heat. Sprinkle in flour, whisking constantly until a dark brown roux is achieved (see roux recipes). Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Whisk in water and blend well into vegetable mixture. Add shrimp and cook 30 minutes. Fold in potatoes and cook 15 minutes. Add eggs, green onions and parsley then cook 10 additional minutes. Season to taste with salt, cayenne pepper and granulated garlic. Serve hot over steamed white rice.

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