Culinary Cannabis

Cajun Shrimp Stew Story.

Cajun Shrimp Stew Story

Hello Everyone!

Thanks for stopping by today to talk about this Cajun stew recipe. I must admit this recipe evolved out of a package of frozen, already cooked and peeled shrimp I found in the back of the freezer. Why I bought pre=cooked shrimp is an entirely beyond me. I must have been ‘elevated’ when I went shopping, or the other possibility is my husband bought them!

I find it difficult to come up with creative ways to use pre-cooked shrimp. I almost always go with some kind of a cold preparation, since overcooking is a real possibility. I thought a thick, flavorful base with the shrimp added in at the very end would work, plus this reminded me of NOLA (New Orleans, Louisiana), and you know my love affair with this city.

The stew is relatively mild, so those of you with a spice addiction (like my husband and I) may want to add some cayenne pepper or red pepper flakes when you bloom the Cajun seasoning and paprika. Or, you can just add a sprinkle of your favorite hot sauce to your bowl.
Cajun Shrimp Stew Recipe

½ lb thick cut bacon, sliced into ½ inch pieces
2 c peeled, diced starchy potatoes
1/3 c diced red bell pepper
½ c onion, diced
½ c celery, diced
½ c carrot, diced
2 cloves garlic, minced
3 t Cajun seasoning
1 t smoked paprika
Salt and pepper to taste
1 T fresh thyme, stemmed and chopped
¼ c all-purpose flour
3 c clam juice or chicken stock (or a combo of both)
1 ½ lb peeled, cooked shrimp, cut into pieces if large
¾ c infused cream
¼ c milk

Optional Garnishes: reserved crisped bacon, fresh chopped herbs (such as additional thyme, parsley, basil), grated cheese

In a large Dutch oven, crisp bacon over medium low heat. Once crisp, remove bacon with slotted spoon to a paper towel lied plate, leaving bacon drippings in pan. Reserve bacon for garnish.

Add potatoes, bell pepper, onion, celery and carrots to the bacon drippings in the pan. Cook and stir for 5 – 7 minutes until veggies are softened. Add garlic and thyme and sauté for 1 minute. Create a clearing the center of the pan and add the Cajun seasoning and paprika. Bloom the spices by sauteing the spices until fragrant, a minute or two.

Add flour and stir together with all the vegetables and spices. Cook for 2 to 3 minutes to remove the raw flour taste.

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Slowly add the clam juice or chicken broth while stirring to avoid lumps. Bring to boil, reduce to simmer and cook to veggies are tender-crisp. Add salt and pepper to taste.

Add the shrimp and cook until just warmed, 2 minutes. Remove pan from heat and stir in cream and milk.

Serve topped with any or all of the garnishes.

As with all cannabis infused food start with a small portion until you learn your tolerance level. Keep out of reach of children and pets

Culinarily Yours in Cannabis

Mary Ann