Gulf Shrimp Stew

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

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