Creole Shrimp Stew With Fennel Recipe

Ingredients

1 lb med. count shrimp, peeled

2 cups fish or chicken stock

1/2 cup fresh fennel, finely chopped

1 large yellow onion, finely chopped

1 large red bell pepper, finely chopped

6 cloves minced garlic

1 stalk celery, finely chopped

1/2 cup vegetable oil

1/2 cup all purpose flour

Dash cloves

Salt, pepper, cayenne pepper to taste.

1/2 cup chopped parsley for garnish

1 tsp concentrated Zatarran’s liquid crab boil

Bay leaf (remove when finished cooking)

Preparation

Heat oil in dutch oven. Add flour. Cook, stirring constantly over medium heat until a rich, beer bottle brown. Add onions, celery, garlic, fennel, red pepper. Cook until onions are clear. Add shrimp and cook until pink. Add all other seasonings and stock. (You can add water if nescessary to get the stew to the right consistency).

Simmer for about 30 minutes.

Serve over rice.