Gulf Shrimp Stew
Slow simmered stew loaded with flavors of the Gulf coast
Recipe concept developed by Art Smith
- 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
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||6 g||10%|
|Saturated fat||2 g||8%|
|Dietary fiber||2 g||9%|
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