Egg Stew

Name: Egg Stew
Ingredients: 8 hard-boiled eggs; 1 lb. fresh shrimp; 3/4 oz. dried shrimp; 4 oz. can mushrooms (pieces and stems); 4 c. water; 6 to 8 Tbsp. all-purpose flour (for roux); 1/2 c. chopped onions; 1 Tbsp. parsley flakes; 6 to 8 Tbsp. oil or shortening; salt and pepper to taste

10 ingredients

2 steps

Ingredients

8 hard-boiled eggs
1 lb. fresh shrimp
3/4 oz. dried shrimp
4 oz. can mushrooms (pieces and stems)
4 c. water
6 to 8 Tbsp. all-purpose flour (for roux)
1/2 c. chopped onions
1 Tbsp. parsley flakes
6 to 8 Tbsp. oil or shortening
salt and pepper to taste

Directions

1

Place 1/2 tablespoon oil in a skillet over low heat. Add chopped onions and cook until onions begin to turn a golden brown. Add shrimp and mushrooms.
2

Continue to cook for about 3 minutes. Remove from skillet and drain on paper towel. Combine water, shrimp, onions, mushrooms, parsley, salt and pepper (to taste) in a saucepan. Cook over low heat for 7 to 10 minutes.