RUSTIC SHRIMP STEW-Martha Stewart

By á-41246

Ingredients

• 2 tablespoons olive oil
• 1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced
• 2 carrots, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 medium onion, quartered and sliced crosswise
• 2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced
• 1/4 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 2 tablespoons all-purpose flour
• 1 3/4 cup reduced-sodium chicken broth
• 1 pound shrimp, peeled and deveined
• 1/2 cup parsley leaves, chopped

Preparation

Step 1

In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.


2. Sprinkle flour over potatoes and vegetables. Stir in broth and 1/4 cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.