4 slices bacon
1 tablespoon extra virgin olive oil
2-1/2 cups chopped onion
1 cup chopped celery
1-1/2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
1/2 cup low-sodium ready to serve chicken broth
2 pounds large shrimp, peeled and deveined, thawed if frozen
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Cooked rice or grits, optional
Heat 12-inch skillet over medium heat. Add bacon; cook 5 minutes or until brown and crisp. Drain cooked bacon on paper towels; set aside. Remove all but 1 tablespoon bacon fat from skillet.
Add oil, onion, celery and garlic to skillet; cook 6 minutes or until onions are tender, stirring often. Sprinkle flour over vegetables; stir to combine.
Stir in undrained tomatoes and broth. Crumble reserved bacon into skillet. Bring to a boil over medium heat. Reduce heat to medium-low; simmer partially covered, 20 to 25 minutes or until thickened, stirring several times.
Add shrimp; increase heat to medium-high. Cook 3 to 5 minutes or until shrimp are firm and pink in color. Season with salt and pepper; sprinkle with parsley. Serve with cooked rice or grits, if desired.
Add a pinch of crushed red pepper flakes or a dash of hot sauce for a spicy kick!
The shrimp can be seared in a seperate pan and added to the stew after it has thickened, if desired.
Gulf Shrimp Stew
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