How to Make Shrimp Stew

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is a lean protein alternative, while tofu provides a plant-based option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a higher smoke point, while canola oil is more cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a budget-friendly option.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some herbal notes at a lower cost.

Welcome to Chris Cook For You; today I'm making shrimp stew.

Show the ingredients needed: cubed potatoes, thinly sliced carrots, chopped onions, parsley, salt, chicken, lobster tails, shrimp, vegetable oil, and flour.

Cube the potatoes into small pieces.

Slice the carrots thinly and cut them in half.

Chop the onion and red pepper.

Chop cooked chicken into fine pieces and set aside.

Prepare lobster tails by slicing them and removing the vein.

Butterfly the shrimp by cutting them down the center and removing any veins.

Heat vegetable oil in a pot to make a roux.

Add cubed potatoes to shrimp stock and let them cook for about 20 minutes.

Add sliced carrots and chopped parsley to the pot.

Make the roux by stirring equal parts of flour and vegetable oil until it turns a darker color than beige, about the color of peanut butter.

Add chopped onions and red peppers to the roux and stir.

Combine the roux with the pot mixture and let it cook for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens