Carole Greenwood serves this aromatic combination of rutabagas and other root vegetables with shrimp at Buck’s Fishing & Camping. Its origins are northern France, but the shrimp and root vegetables are strictly Southern Maryland, she says. Greenwood serves the stew with the heads and tails still on the shrimp for more flavor; you can use peeled shrimp.
4 to 6 servings
INGREDIENTS
DIRECTIONS
In a deep Dutch oven or heavy casserole over medium-low heat, melt the butter. Add the rutabaga, sweet potato, squash, fennel and carrots and cook until slightly softened but not browned, 15 to 20 minutes.
Add the onion, shallots, garlic and leeks and cook until translucent and a little soft, 5 to 10 minutes. Increase the heat to medium-high, add mushrooms and stir until browned, about 1 minute. Add the flour, thyme, fennel seed and curry powder. Cook, stirring, until slightly thickened and fragrant, 1 to 2 minutes.
Add the shrimp and continue stirring until it is just turning pink on the outside (it should not be fully cooked), about 2 minutes.
Remove pot from heat and, using tongs, transfer shrimp to a medium bowl and set aside.
Return pot to heat. When it is hot, pour in a small amount of wine, stirring and scraping up any bits of vegetable, then gradually add the rest of the wine and chicken stock and mix thoroughly. Bring mixture to a gentle boil. Reduce heat to low, cover pan and simmer gently for 15 minutes. Taste and make sure the vegetables are soft and the flavors are balanced, cooking a bit longer if necessary.
Return the shrimp to the pot and cook an additional 2 to 4 minutes, depending on the size of the shrimp, until the shrimp are cooked through and the stew is heated through. Add cream and heat through.
Season generously with salt and pepper to taste. Serve in large bowls, garnished with chopped parsley.
Per serving: 718 calories, 30 g protein, 34 g carbohydrates, 40 g fat, 282 mg cholesterol, 23 g saturated fat, 392 mg sodium, 1 g dietary fiber
