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Brenham Bed and Breakfast Seafood Cooking Class

November 22nd, 2009 by Pamela Murski

One of our recent guests surprised his wife for her birthday with a private cooking class here with us at the B&B.  We developed a four course menu specifically for her.  It included Lump Crabcakes topping a fresh herb, radish, orange salad (harvested from our gardens), Shrimp, Corn, Tomato Stew, Pan Fried Pangasus with an Orange Beurre Blanc Sauce, Spinach Ricotta Gnocchi and Apple/Pecan Torte (using pecans from our  trees)and wine, of course.  It was a delicious time!  Recipe for the stew is included.  Give it a try — you won’t  be disappointed.

Shrimp, Corn and Tomato Stew

4 pounds unpeeled medium shrimp (to make shrimp stock, reserve heads and shells)
1 cup butter (2 sticks)
3/4 cup flour
2 medium onions, finely chopped
4 celery stalks, finely chopped
1 large green bell pepper cored, seeded, and finely chopped
4 garlic cloves, minced
1 (28 oz.) can diced tomatoes
1 (14 oz.) can diced tomatoes
2 1/2 cups fresh or frozen corn
5 cups shrimp stock or low sodium chicken broth
2 Tb. salt
2 Bay leaves
3 tsp. fresh basil
1 1/2 tsp. fresh thyme
1/2 tsp. ground black pepper
1/4 tsp. paprika
1/2 bunch italian parsley
1 bunch scallions (white and green parts), finely chopped

Metl butter in large, heavy-bottomed pot over medium heat.  Whisk in the flour and cook –whisking almost constantly–until the  roux reaches a light peanut butter color (5 to 10 minutes).  Add the onions, celery, bell pepper, and galic and cook, stirring, for an additional 5 minutes.  Stir in the tomatoes,  corn, stock, salt, bay leaves, basil, thyme, pepper, and paprika.  Bring to a boil.  Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Stir in the peeled shrimp, pasley, and scallions.  Bring  back  to a boil over high  heat.  Turn the  heat to low and simmer for 20 minutes.  Let the stew stand (off heat) for 15 minutes, adjust seasonings, and serve.  Like most soups and stews, this one gets better the next day.

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