Game & Fish Dish
SOUTHERN SHRIMP STEW
•
2 stalks or 1½ cups chopped celery
2 stalks or 1½ cups chopped celery •¼ cup chopped green pepper
¼ cup chopped green pepper •1 cup chopped onion
1 cup chopped onion •2 tablespoons butter or margarine
2 tablespoons butter or margarine •3 pounds Shrimp, shelled and deveined
3 pounds Shrimp, shelled and deveined •2 teaspoons cornstarch or flour
2 teaspoons cornstarch or flour •1 teaspoon salt
1 teaspoon salt •1 teaspoon pepper
1 teaspoon pepper •1 teaspoon seafood or poultry seasoning
1 teaspoon seafood or poultry seasoning •3 tablespoons Worcestershire sauce
3 tablespoons Worcestershire sauce •1 cup chopped red radishes
1 cup chopped red radishes •2 cups water
2 cups water •grits
gritsSauté celery, green pepper, and onion in butter or margarine in a large saucepan over medium heat until tender but not brown. Add Shrimp, cornstarch, seasonings, and radishes. Stir quickly to coat Shrimp with seasonings. Add water and bring to a boil. Reduce heat and simmer 15 to 20 minutes. Prepare grits according to package directions. Simmer stew to desired thickness, check seasonings, and serve over grits. Cornbread sticks are excellent with this.
