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Sandra Dee's Shrimp and Egg Stew

4 star rating
 

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Submitted by: lipstickchick44

 

A dark roux adds rich flavor to this savory stew of vegetables, shrimp, tomatoes and hard boiled eggs.
 

Ingredients

  • 1 bag chopped onions and bell peppers
  • 1 tbsp extra virgin olive oil
  • 2 tablespoon chopped garlic
  • 5 tablespoons dark roux
  • 1 small can Rotel tomatoes
  • 1 small can cream of mushroom soup
  • 2 lbs raw shrimp, cleaned and deviened
  • 1 dozen boiled eggs
  • 3-4 cups water

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Method

In a black iron pot, brown onions and garlic in oil. Add roux, stirring constantly. Add Rotel and cream of mushroom soup, stirring on medium heat. Add water and cook 1 1/2 hours. Continue stirring, then add shrimp and boiled eggs. Cook on low for 20-30 minutes. Season to taste and serve over white rice.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: lipstickchick44 ()

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