Cajun Shrimp Stew

Ingredients

• 0.3 teaspoon cayenne 
• 1 small rib celery finely chopped
• 8 fluid ounces bottled clam juice 
• 0.3 cup flour all-purpose
• 0.5 cup bell pepper green finely chopped
• 1 medium onion chopped
• 4 servings accompaniment: rice white
• 0.3 teaspoon salt 
• 0.3 cup scallion greens thinly sliced
• 1.3 pound shrimp deveined peeled per pound)
• 2 tablespoons vegetable oil 
• 0.8 cup water 

Equipment

• frying pan
• spatula

Directions

1. Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a metal or wooden spatula, then cook over moderate heat, scraping back and forth constantly, until roux is the color of light milk chocolate, 10 to 12 minutes.
2. Add onion, celery, and bell pepper and cook, scraping back and forth occasionally, until bell pepper is softened, about 8 minutes. Stir in clam juice, water, salt, and cayenne and simmer, stirring occasionally, until liquid is thickened, 8 to 10 minutes. Stir in shrimp and simmer, stirring occasionally, until shrimp is just cooked through, 3 to 4 minutes. Stir in scallion greens and salt to taste.