Cajun Shrimp Stew

• 1 1/2 to 2 lb. shrimp
• 3/4 c. oil
• 3/4 c. flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 clove garlic
• red pepper
• salt and pepper
• 1/4 c. butter, margarine or vegetable oil
• 1 1/2 c. onions, diced
• 1 tsp. garlic, minced
• 5 c. carrots, diced
• 1 1/2 c. potatoes, peeled and diced
• 6 c. chicken stock, vegetable stock or water
• 1 c. fresh squeezed orange juice
• 1 1/2 tsp. toasted coriander seed
• 2 c. whipping cream, half and half or milk
• 1/4 c. fresh coriander leaves, chopped
• salt and pepper

1. Heat butter, margarine or vegetable oil in large soup pot. Saute onions and garlic over medium heat for 5 minutes.
2. Add carrots, potatoes, stock or water, orange juice and toasted coriander (toast coriander seed in a 400u0b0 oven in a shallow pan for 2 minutes).
3. Simmer 30 minutes until carrots and potatoes are soft. Remove from heat.
4. When cool, transfer vegetable mixture to blender or food processor.
5. Puree mixture in blender or food processor until smooth and return to soup pot.
6. Add whipping cream, half and half or milk and coriander leaves.
7. Heat, but do not boil.
8. Salt and pepper to taste.

shrimp, oil, flour, onion, bell pepper, clove garlic, red pepper, salt, butter, onions, garlic, carrots, potatoes, chicken stock, fresh squeezed orange juice, whipping cream, fresh coriander leaves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763026 (may not work)