Submitted by lcioban on Tue, 07/21/2009 - 5:22pm

Cajun Shrimp Stew

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1 ½ lb deveined shrimp and peeled

¼ cup of Spectrum Organic Spanish Olive Oil

1 large onion, chopped

2 celery ribs, chopped

1 cup green bell pepper, diced

1 cup of clam juice

¼ teaspoon of Hain Sea Salt

1 cup of thinly sliced scallion green part only

Using a wooden spoon, combine together flour and oil in a heavy bottom skillet. Cook over a moderate heat, stirring constantly until the roux darkens in color, about 10-12 minutes.
Add onion, celery and bell pepper. Cook, stirring until pepper is tender about 8 minutes.
Stir in clam juice and tomato soup. Season with salt and cayenne to taste. Bring to a simmer, stirring occasionally, until liquid is thickened about 8-10 minutes.
Stir in shrimp and cook at a simmer for about 3 to 4 minutes until shrimp has cooked through. Stir in scallion greens and season to taste.

Serves: Serves 6