Hey there! I’m super excited to share my favorite shrimp stew recipe with y’all today. After trying countless versions and tweaking ingredients over the years I’ve finally perfected this comfort-in-a-bowl dish that’ll make your taste buds dance!
Why You’ll Love This Recipe
Listen, I know there are tons of shrimp stew recipes out there, but this one’s special! Here’s why:
- It’s packed with authentic Cajun flavors
- Uses simple ingredients you can find anywhere
- Perfect for both beginners and seasoned cooks
- Makes amazing leftovers (maybe even better the next day!)
- Can be customized to your taste preferences
What You’ll Need
Main Ingredients:
- 1 pound large shrimp (peeled and deveined)
- Holy Trinity (1 onion, 1 bell pepper, 2-3 celery stalks)
- 3-4 garlic cloves
- Tomatoes (1 can crushed or diced)
- Chicken or seafood broth (4 cups)
- Roux ingredients (flour and oil)
Seasonings:
- Cajun seasoning
- Bay leaves
- Dried thyme
- Salt and pepper
- Optional: cayenne for extra kick
Step-by-Step Cooking Guide
1. Prep Work (15 mins)
First things first, let’s get everything ready:
- Peel and devein shrimp (if not already done)
- Chop your Trinity (onions, bell peppers, celery)
- Mince garlic
- Gather all seasonings
2. Making the Roux (30 mins)
Y’all this is the MOST important part! Don’t rush it!
- Heat oil in a heavy-bottomed pot
- Add flour gradually
- Stir constantly until peanut butter colored
- Don’t walk away – burnt roux = starting over!
Pro tip: If you’re short on time, store-bought roux works too. No judgment here!
3. Building Flavors (20 mins)
- Add Trinity to your roux
- Cook until veggies are soft (about 5-7 mins)
- Throw in garlic
- Add your seasonings
- Pour in broth slowly, stirring constantly
4. The Final Stretch (15 mins)
- Bring to simmer
- Add tomatoes if using
- Let it cook for 10 mins
- Add shrimp
- Cook just until pink (3-5 mins)
Common Mistakes to Avoid
Listen up! Here’s what NOT to do
- Don’t overcook the shrimp (they’ll get rubbery)
- Don’t skip the roux (it’s the soul of the stew)
- Don’t rush the Trinity cooking process
- Don’t forget to taste and adjust seasonings
Storage Tips
Made too much? No worries! Here’s how to keep it:
- Refrigerator: 2-3 days in airtight container
- Freezer: Up to 2 months (but shrimp might get tough)
- Reheat: Slowly on stovetop (avoid microwave if possible)
Serving Suggestions
Here’s how we do it down South:
- Over hot white rice (traditional way)
- With crusty French bread
- Add boiled eggs (sounds weird, tastes amazing!)
- Side of potato salad (trust me on this one)
Recipe Variations
Wanna mix it up? Try these twists:
- Add andouille sausage for extra flavor
- Throw in some okra
- Make it spicier with extra cayenne
- Add diced potatoes for heartiness
FAQs
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat dry first.
Q: No roux? No problem?
A: Actually, big problem! But you can use store-bought roux in a pinch.
Q: Too thin/thick?
A: Thin – cook longer or add cornstarch slurry
Thick – add more broth slowly
Tips for Success
- Season shrimp before adding to stew
- Keep stirring that roux!
- Taste as you go
- Don’t be scared to adjust seasonings
- Let it simmer – patience makes perfect
So there ya have it, folks! My detailed guide to making an amazing shrimp stew. Remember, cooking is all about having fun and making it your own. Don’t stress too much about getting everything perfect – even us Cajuns improvise sometimes!
Now get in that kitchen and start cooking! And hey, if you try this recipe, lemme know how it turned out in the comments below. I’d love to hear your stories!
Laissez les bons temps rouler! (Let the good times roll!)
❤️ Why You’ll Love It
- The delicious tomato and spice sauce will tantalize your taste buds
- Easy to prepare, this shrimp stew recipe takes just thirty minutes
- A healthy dish made with simple ingredients so you dont have to spend hours tracking down specialty ingredients.
There is just something comforting about a warm bowl of shrimp stew. Whip up a batch of this delicious recipe and enjoy a cozy meal with your family.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large saucepan or pot over medium-high heat add oil and saute onion, garlic and add diced tomatoes and bell pepper and cook for about 3 minutes.
- Add spices and tomato paste.
- Add in water and shrimp and stir to combine.
- Cover and cook for 5 minutes. Uncover, stir in parsley and continue to cook until shrimp is fully cooked.
- Make sure not to overcook the shrimp as they will become chewy and tough.
- Garnish with more freshly chopped parsley or green onions for added flavor and presentation.
- For a spicy kick, add some red pepper flakes to the tomato sauce.
- If you like seafood, feel free to add lobster or other types of fish to this dish.
- You can also make this stew with chicken instead of shrimp as well.
- To add more vegetables, add some carrots and celery.
- For a creamy version of this stew, stir in ½ cup of cream or coconut milk at the end.
Store the leftovers in the fridge for 2-3 days. Make sure to keep them in an airtight container so they stay fresh.
This stew is best when made fresh, but it only requires a few minutes of prep work, and less than 15 minutes to cook so you dont have to worry about spending a lot of time in the kitchen.
I love to serve this hearty stew over a bed of rice, and this Instant Pot Basmati Rice is my go-to rice recipe. A nice crusty bread also pairs well with this simple stew recipe, our favorite bread is this Air Fryer Garlic Bread.
Looking for more sides? Here is a list of over 35 side dishes to serve with grilled shrimp.
Yes, this stew freezes well. Let it cool completely and store it in a freezer-safe container or bag for up to 3 months. When ready to use, thaw overnight in the fridge and reheat on the stovetop until warm.
The best way to reheat this stew is on the stovetop over medium heat. You can also use a microwave, but I find that the shrimp tends to become overcooked.
The flesh should be firm to the touch, but not rubbery. To check for doneness, insert a paring knife into one of the shrimp; if its cooked through, the flesh will be white throughout with no traces of gray or translucency.
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I hope youll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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- ▢ 2 Tablespoon olive oil
- ▢ 1 Large Onion chopped about 1 cup
- ▢ 3 garlic cloves minced about 2 teaspoons
- ▢ 2 Roma tomatoes diced
- ▢ 1 bell pepper any color, diced
- ▢ ½ cup parsley loosely packed, chopped
- ▢ 1 teaspoon cumin powder
- ▢ 1 Tablespoon dry mint
- ▢ ½ teaspoon black pepper freshly ground
- ▢ 1 teaspoon Salt. or to taste
- ▢ 2 Tablespoons tomato paste
- ▢ ¾ cup water
- ▢ 24 oz x-large shrimp tail on, deveined
- In a large pot over medium heat add oil and saute onion for a couple of minutes then add garlic and continue cooking for 30 seconds.
- Add diced tomatoes and bell pepper and cook for about 3 minutes.
- Add cumin, black pepper, salt, dry mint and tomato paste. Mix everything well.
- Add in water and shrimp and stir to combine. Cover and cook for 5 minutes.
- Uncover, stir in parsley and continue to cook until shrimp is fully cooked.
- Serve over rice or with crust bread.
- Please check the nutrition disclaimer policy.
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First published January 28, 2015 . Last updated June 13, 2023 with important tips, clear step by step instructions and readability.