Shrimp and Egg Stew

Got some fresh shrimp today, they were swimming this morning. They are pretty, but small, so I decided to make a shrimp stew.

About 2lbs shrimp, deheaded and peeled(reserve the heads and shells for stock)
3 strips bacon
1 onion, chopped
2 T flour
2 cloves garlic, chopped
4 green onions, chopped
a few sprigs of fresh parsley, chopped
2 cups shrimp stock(or chicken stock)
4 eggs
season with red pepper, black pepper, salt, garlic powder and red pepper flakes

To make stock place shrimp shells and heads into a pot with about 3 cups water, the peels from your onions, garlic, green onions and parsley stems and cook for 30 to 45 minutes, strain. The vegetable trimmings add so much flavor and a beautiful color to your stock!

Now to start the stew cook the 3 strips of bacon in a large pan, remove from pan and reserve. Add chopped onion and cook over medium heat until it begins to soften. Then add the 2 T of flour to make a roux, cook until a light nutty brown color, stirring often. You do not want to let the flour burn! Add shrimp stock, garlic, green onions and parsley and and cook until thick(about 15-20 minutes). When thick, add the shrimp and cook until pink(this will only take a few minutes). Bring to a rapid simmer and crack 4 eggs, one at a time, and drop into gravy. Lower heat and cover. Let cook until eggs are set. You are basicaly poaching the eggs in the stew gravy. Sprinkle in the crumbled reserved bacon. Serve over rice.