Nancy Frances Wertheim grew up on the family farm in the 1940's. And she did NOT like the inside chores, no question about it. She wanted to be in the barns were all the action happened. And she was going to be a big animal vet, the first WOMAN VET in the whole of central Illinois.
Although she didn't become a vet, my Aunt Frannie became a traveling doctor, treating patients as far away as Mozambique and Zimbabwe. In Africa, the shrimp are different - they have yellow shrimp and red cherry shrimp - but for the most part, it is similar to our crawfish. And growing up on the farm did allow for the kids to learn how to catch crawfish; but Aunt Frannie was partial to shrimp, real shrimp, from the ocean not the muddy crick .... And thus over time, the dish has slowing evolved with each generation has adding their twist or flare to the dish.
In a large skillet, heat the olive oil until shimmering. Add the onions and bell peppers and cook for about 5 minutes - do not let them burn - until soft. Next add all remaining ingredients except the shrimp and rice. Cover and simmer until liquid is reducing by 2/3's and "stew" seems to thicken, about 35 minutes. Add shrimp and cook until shrimp are opaque, approximately 5 minutes. Set aside to cool slightly while preparing yellow rice.
In a medium size sauce pan, prepare your favorite yellow rice according to the directions on the box. Remove rice and place in serving bowl; pour shrimp "stew" over the rice and mix thoroughly; dish up and enjoy!
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours