*  Exported from  MasterCook  *
                             Cajun Shrimp Stew
 Recipe By     : Copyright © 1995 by Heidi Rabel
 Serving Size  : 6    Preparation Time :0:10
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          water -- for cooking shrimp
    1      pound         raw medium prawns -- 18 to 24 prawns
    3      tablespoons   fresh lemon juice
    2      tablespoons   pure olive oil
      1/2  cup           yellow onion -- peeled and chopped
    1      teaspoon      minced garlic
    1                    red bell pepper
                         seeded, pits removed, & coarsely chopped
    1                    green bell pepper
                         seeded, pits removed, & coarsely chopped
    1      stalk         celery
                         peeled and thinly sliced
    1      tablespoon    fresh thyme leaves
    1      teaspoon      dried thyme leaves
    1      tablespoon    file seasoning
   28      ounces        crushed tomatoes in puree
    1      cup           red table wine
      1/2  teaspoon      crushed red pepper flakes
    1      cup           shrimp cooking liquid
    1 1/2  cups          fish stock or bottled clam juice
    1      tablespoon    paprika
    1      tablespoon    Worcestershire sauce
      1/2  teaspoon      kosher salt
    2      tablespoons   cornstarch mixed with 1/4 cup water
      1/4  cup           Italian parsley -- stemmed and chopped
      1/4  cup           Italian parsley -- for garnish
 Cook rice first, and while it is cooking, cook shrimp. To cook shrimp, bring
 water to a boil; add shrimp and boil for 6 - 8 minutes until color changes to
 pink; rinse in cold water (to stop cooking), and drain.
  To prepare stew, squeeze juice of 1/2 lemon over cooked shrimp and set aside.
 Put oil in 6-quart saucepan and cook onion on medium heat until it is softened
 and translucent, 6 - 8 minutes. Add garlic, chopped peppers, celery, thyme,
 and file seasoning and cook for 5 more minutes. Add tomato, wine, pepper
 flakes, shrimp cooking liquid, fish stock, paprika, Worcestershire sauce, and
 salt. Simmer for 10 minutes and taste to determine the level of “heat” from
 the peppers. Add more if necessary. If you want to thicken it, add cornstarch
 mixture and simmer for 3 - 4 minutes. Add 1/2 cup parsley. The stew can be
 made to this point and held for several hours. Add the cooked shrimp just
 before you are ready to serve. Add shrimp. When it is heated through, squeeze
 remaining lemon juice over it and serve.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : The flavor of the shrimp really comes through in this stew. You can
 substitute crawfish, other shellfish, cooked chicken, and chicken stock for
 the shrimp. To serve, ladle immediately into shallow bowls, garnishing each
 serving with chopped parsley. Yield: 6 servings.
 Posted to Fabfood 1/99