Gulf Shrimp Stew

4 of 5
(11 ratings)
Prep
Time
Total Time
Number Of
Ingredients
10
Servings7

Slow simmered stew loaded with flavors of the Gulf coast Recipe concept developed by Art Smith

Ingredients
  • 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
 
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Cook's Tips

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.

Cook's Tips

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.

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Nutrition Information
Calories: 222 View complete nutrition information
Reviews (7)

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Overall Rating

Dorothy August 03, 2012

Easy recipe to make and delicious. I served it over rice and my husband said "this is a keeper!".

Welborn in Wilkes May 13, 2012

Thia was great and very versatile. We made a 1/2 recipe. We had no celery so used collards from the garden chopped fine and added some cut corn. We also substituted Turkey Bacon for pork. We put it on curried Brown rice

Dee February 02, 2012

This was great. Will make for the family again.

Steen January 18, 2012

Fast, easy, delicious and healthy!

Drea December 28, 2011

Simple, quick meal that saved me when my original meal plan went out the window... I had all ingredients on hand!

dena1007 November 10, 2011

Simple, easy, quick and delicious. Exactly the type of recipe I need after a day of work and afterschool activities.