Shrimp Delicate

Chef Edward Haas

A quick and easy meal for when you want something tasty in a hurry.
Cook/Prep Time: 30 MinutesServings: 4 to 6


1/2 cup vegetable oil
1 small onion, chopped
1/2 green bell pepper, chopped
1 celery rib, chopped
3 tablespoons all-purpose flour
1 1.5-ounce package beef stew seasoning mix
4 green onions, green and white parts, chopped
1/4 cup fresh parsley, chopped
3 cups hot water
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly-ground
black pepper
dash of garlic powder
2 pounds Louisiana shrimp, peeled and de-veined (41–50 count)
4 to 6 servings hot cooked rice


In a large saucepan set over medium-high heat, sauté the onion, bell pepper, and celery in vegetable oil. Sprinkle in the flour over the vegetables and stir to make a roux.
Stir in the beef stew mix, green onions, parsley and water. Add the salt, pepper, cayenne and garlic powder. Bring to aboil and reduce the heat to medium low. Simmer for 20 minutes.
Add the shrimp and cook for an additional 10 minutes until shrimp are pink and heated through.
Serve over cooked rice. VariationsUse 2 pounds cooked and peeled Louisiana Crawfish tails or 4 cups cooked, diced chicken. Add the crawfish or chicken when you add the spices. Simmer for 15 minutes.

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