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

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.

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Gulf Shrimp Stew