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Gulf Shrimp Stew

        Lifestyle | Stews

Gulf Shrimp Stew

Gulf Shrimp Stew

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

PREP TIME 25 minutes

COOK TIME 1 hour


7 servings (1 cup each)


4 slices bacon
1/2 Cup low-sodium ready to serve chicken broth
1 Cup chopped celery
2 Tablespoon all-purpose flour
1 1/2 Teaspoon minced garlic
1 Tablespoon chopped fresh Italian (flat-leaf) parsley
1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
1 Tablespoon extra virgin olive oil
2 1/2 Cup chopped onion
7 *serving Cooked rice or grits, optional
1/2 Teaspoon kosher salt
2 Pound large shrimp, peeled and deveined, thawed if frozen
1/2 Teaspoon ground black pepper


  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.
  5. 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.

Nutritional Information

Serving Size: 1 cup
Vitamin C 17.9 mg
Vitamin A 535.8 iu
Iron 3.6 mg
Calories 200
Total Fat 5.7 g
Saturated Fat 1.4 g
Sodium 736.8 mg
Cholesterol 203.8 mg
Carbohydrate 10.9 g
Dietary Fiber 1.7 g
Protein 25.2 g
Sugars 4.7 g
Calcium 84.5 mg

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