St. Mary's Shrimp Stew

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Washington Post


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1 stick (2 ounces) unsalted butter or 1/2 cup extra-virgin olive oil

1 cup rutabaga, peeled and diced into 1/2-inch cubes

1 cup white sweet potato (or red sweet potato), peeled and diced into 1/2-inch cubes

1 cup butternut squash, peeled and diced into 1/2-inch cubes

1 bulb fennel, coarsely chopped into 1/2-inch pieces

2 large carrots, peeled and chopped into 1/2-inch pieces

1 small red onion, thinly sliced

2 shallots, thinly sliced

2 large cloves garlic, thinly sliced

1 to 2 leeks, white part only, cut into thin circles/slices (about 1/2 cup)

1 cup mushrooms, preferably cremini or shiitake, finely chopped

1 tablespoon flour

1 sprig thyme

2 teaspoons fennel seed

2 teaspoons curry powder

1 pound medium or large shrimp, shell on

1 bottle dry white wine

2 cups chicken stock, clam juice or water

1/2 cup heavy cream


Freshly ground black pepper

1/2 cup flat-leaf parsley, coarsely chopped, for garnish

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