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)
|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.
|Serving Size:||1 cup|
|Total Fat||5.7 g|
|Saturated Fat||1.4 g|
|Dietary Fiber||1.7 g|
|Vitamin A||535.8 iu|
|Vitamin C||17.9 mg|
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