Best 4 Rustic Shrimp Stew Recipes
Embark on a culinary journey to the depths of flavor with our exquisite Rustic Shrimp Stew. This tantalizing dish captures the essence of coastal charm, combining succulent shrimp with an orchestra of vegetables, each contributing their unique melody to the symphony of taste. From the vibrant bell peppers to the earthy aroma of onions and the sweet embrace of corn, every ingredient harmonizes to create a captivating dish that will leave your taste buds serenaded.
In this article, we present three enticing variations of this seafood masterpiece, each with its distinctive flair. The Classic Rustic Shrimp Stew embodies the traditional flavors of this beloved dish, while the Mediterranean Rustic Shrimp Stew infuses it with the vibrant zest of sun-kissed tomatoes, aromatic herbs, and briny olives. For a touch of exotic intrigue, the Thai Rustic Shrimp Stew introduces the bold and spicy flavors of Southeast Asia, featuring a symphony of coconut milk, lemongrass, and fiery chilies.
Whether you're a seasoned culinary adventurer or a novice in the kitchen, our detailed recipes will guide you effortlessly through the process of crafting this delectable stew. With step-by-step instructions and a treasure trove of helpful tips, we'll empower you to recreate this restaurant-worthy dish in the comfort of your own home. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will leave you craving for more.
RUSTIC SHRIMP STEW
This quick and easy seafood supper puts healthful ingredients front and center. Low in calories and saturated fat, shrimp contain heart-healthy omega-3 fatty acids, tryptophan, and vitamin D.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 12
Steps:
- In a 5-quart Dutch oven or heavy pot, heat oil overmedium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
- Sprinkle flour over potatoes and vegetables. Stir inbroth and 1/4 cup water; bring to a boil. Cook untilpotatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.
Nutrition Facts : Calories 350 g, Fat 12 g, Protein 31 g
SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
EMERIL'S SHRIMP STEW
Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"
Provided by alligirl
Categories Stew
Time 3h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel the shrimp and reserve the shells and heads.
- Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.
- Remove from the heat and strain through a fine-mesh strainer.
- Discard the peelings and set aside the shrimp stock.
- Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
- Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.
- Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
- Remove from the heat and stir in the parsley.
- Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
- Note: The stew can also be served over white rice.
SHRIMP STEW FOR TWO
A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they're essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.
Provided by Eric Kim
Categories weeknight, soups and stews, main course
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
- Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
- Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
- Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
- Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stew.
- Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
- Add the shrimp at the end of the cooking process. This will help to prevent it from overcooking.
- Serve the stew immediately. This is when it is at its best.
Conclusion:
Rustic shrimp stew is a delicious, easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover shrimp. If you are looking for a hearty, flavorful stew that is sure to please everyone at the table, then this recipe is for you.
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