Southern Shrimp Stew Recipe

Name: Southern Shrimp Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola or olive oil; 1 tablespoon butter; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 1 poblano pepper, chopped; 1 quart Shrimp Stock (p. 229); 1 1/2 cups fresh or canned diced tomato; 1 garlic clove, minced; 1/2 teaspoon chopped fresh thyme leaves; 1/2 pound okra, stemmed and sliced (about 2 cups); 2 teaspoons cider vinegar; 1 cup fresh corn kernels, cut from the cob, or 1 cup frozen kernels; 24-28 shrimp (16-20 count; about 1 1/2 pounds), peeled and deveined; Salt and pepper; Hot sauce; 1/4 cup thinly sliced scallions; 2 thinly sliced jalapenos, optional; 2 tablespoons canola or olive oil; Heads and shells from at least 1 pound shrimp; 1 medium onion, chopped; 2 celery ribs, chopped; 1 carrot, chopped; 2 cups white wine; 2 quarts water; 3 tablespoons tomato paste; 2 jalapenos, stemmed, seeded, and chopped; 3-4 smashed garlic cloves; Bouquet Garni (p. 145), made from parsley stems, thyme, and bay leaves; 1 teaspoon whole allspice; 1 teaspoon whole black peppercorns

Servings: persons

2 tablespoons canola or olive oil
1 tablespoon butter
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
1 quart Shrimp Stock (p. 229)
1 1/2 cups fresh or canned diced tomato
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme leaves
1/2 pound okra, stemmed and sliced (about 2 cups)
2 teaspoons cider vinegar
1 cup fresh corn kernels, cut from the cob, or 1 cup frozen kernels
24-28 shrimp (16-20 count; about 1 1/2 pounds), peeled and deveined
Salt and pepper
Hot sauce
1/4 cup thinly sliced scallions
2 thinly sliced jalapenos, optional
2 tablespoons canola or olive oil
Heads and shells from at least 1 pound shrimp
1 medium onion, chopped
2 celery ribs, chopped
1 carrot, chopped
2 cups white wine
2 quarts water
3 tablespoons tomato paste
2 jalapenos, stemmed, seeded, and chopped
3-4 smashed garlic cloves
Bouquet Garni (p. 145), made from parsley stems, thyme, and bay leaves
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
(makes 2 quarts)

1
Heat 1 tablespoon oil and the butter in a large heavy-bottomed pot over medium-high heat.
2
Add the onion and peppers and cook, stirring, for about 5 minutes.
3
Add stock, tomatoes, garlic, and thyme and bring to a boil.
4
In another skillet, heat the remaining tablespoon oil over high heat until very hot but not smoking.
5
Add the okra and saute for 45 minutes, tossing.
6
When the okra is starting to brown a little, drizzle in the vinegar, toss, and add them to the tomato mixture.
7
Reduce the heat and simmer the stew for about 15 minutes, then add the corn and shrimp and cook 5 minutes.
8
Taste, and adjust the seasoning with salt, pepper, and hot sauce.
9
Serve hot, sprinkled with sliced scallions and jalapenos.
10
Heat the oil over medium-high heat in a 1-gallon pot.
11
When the oil is almost smoking, add the shrimp heads and shells and stir.
12
Cook over medium-high heat for about 5 minutes, then add the onion, celery, and carrot, and cook for 57 more minutes, stirring frequently.
13
Add all the other ingredients, whisking to mix in the tomato paste.
14
Bring to a boil, then reduce the heat and simmer for about 1/2 hour.
15
Let it cool; strain.
16
You should have at least 1 quart.
17
If you have more, you may reduce it to the desired amount (for a more concentrated flavor) or simply freeze the extra.
18
If you have less, just add a little water.

1046

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 2 tablespoons canola or olive oil, 1 tablespoon butter, 1 medium yellow onion, chopped, 1 red bell pepper, chopped, and more.

Yes, Southern Shrimp Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southern Shrimp Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions