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Source: Houston Junior League Cookbook

Shrimp Stew a la Panama
Try this shrimp stew if you love shrimp.
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: Varies
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2 pounds shrimp, large, raw
1/4 teaspoon bay leaves, crushed
Salt and pepper
2 potatoes, peeled and diced
2 carrots, peeled and diced
2 medium onion, minced
1/4 cup Olive or vegetable oil
1 can (6 ounces) tomato paste
1/4 teaspoon oregano
1 cup cabbage, shredded
2 hard-cooked eggs, thinly sliced




Drop shrimp into boiling water seasoned with bay leaves, salt and pepper. Boil 5 minutes. Remove shrimp, reserving stock. Shell, devein, and dice shrimp. Boil potatoes and carrots in 3 cups of the stock, until just tender. Set aside; do not drain. Saute onion and shrimp in oil until onion is soft. Add tomato paste and oregano. Add potatoes, carrots and stock in which they were cooked. Add remaining stock as needed. Add cabbage and hard-cooked eggs. Heat thoroughly, taste and correct seasoning.




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