This rich and savory shrimp stew is the perfect meal when you need something warming and satisfying. With a creamy base starting from a simple roux and the depth of flavor from fresh vegetables and fish stock, it comes together beautifully for a weeknight dinner or a special weekend meal.
If you are looking for more comforting bowl recipes, be sure to check out our Soups Archive for plenty of inspiration. This stew also pairs wonderfully with fresh bread. You might try making some rolls using our Homemade All-Purpose Roll Mix to soak up every drop of the delicious sauce.
Ingredients
- 1 pound unpeeled medium-size fresh shrimp
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 medium onion, chopped
- 2 stalks celery
- 2 cloves garlic, crushed
- 1 sweet red pepper, coarsely chopped
- 4 cups Fish Stock
- 1 (8-ounce) can tomato sauce
- 2 or 3 dashes of hot sauce
- 1 bay leaf
- 1/4 teaspoon paprika
- Garnish: fresh chives
Instructions
- Peel shrimp and devein, if desired. Set aside.
- Melt butter in a Dutch oven over medium heat. Add flour, stirring until smooth. Cook, stirring constantly, for 5 minutes, or until golden.
- Stir in onion, celery, and garlic. Cook for about 3 minutes, stirring constantly. Stir in sweet red pepper and cook for 1 minute. Gradually add stock and the next 4 ingredients (tomato sauce, hot sauce, bay leaf, paprika).
- Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes.
- Add shrimp and cook for 5 minutes or until shrimp turn pink. Remove and discard bay leaf.
- Spoon into individual bowls. Garnish, if desired.
Yield: 6 servings.
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Classic Creamy Shrimp Stew
Enjoy this hearty shrimp stew made with a flavorful roux, fresh vegetables, and fish stock. Perfect for a warming family meal that comes together quickly.
Ingredients
Instructions
-
Peel shrimp and devein, if desired. Set aside.
-
Melt butter in a Dutch oven over medium heat. Add flour, stirring until smooth. Cook, stirring constantly, for 5 minutes, or until golden.
-
Stir in onion, celery, and garlic. Cook for about 3 minutes, stirring constantly. Stir in sweet red pepper and cook for 1 minute. Gradually add stock and the next 4 ingredients (tomato sauce, hot sauce, bay leaf, paprika).
-
Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes.
-
Add shrimp and cook for 5 minutes or until shrimp turn pink. Remove and discard bay leaf.
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Spoon into individual bowls. Garnish, if desired.
