Authentic Gulf Shrimp Stew Recipe | Art Smith's Classic

Gulf Shrimp Stew

PREP TIME 25 minutes
COOK TIME 1 hour

YIELD 7 servings (1 cup each)

Slow simmered stew loaded with flavors of the Gulf coast Recipe concept developed by Art Smith

INGREDIENTS

4 slices bacon 1/2 Cup low-sodium ready to serve chicken broth 1 Cup chopped celery 2 Tablespoon all-purpose flour 1 1/2 Teaspoon minced garlic 1 Tablespoon chopped fresh Italian (flat-leaf) parsley 1 can (28 oz each) Hunt's® Diced Tomatoes, undrained 1 Tablespoon extra virgin olive oil 2 1/2 Cup chopped onion 7 *serving Cooked rice or grits, optional 1/2 Teaspoon kosher salt 2 Pound large shrimp, peeled and deveined, thawed if frozen 1/2 Teaspoon ground black pepper

PREPARATION:

1. 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.
2. 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.
3. 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.
4. 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.
5. Add a pinch of crushed red pepper flakes or a dash of hot sauce for a spicy kick! The shrimp can be seared in a seperate pan and added to the stew after it has thickened, if desired.

This recipe appears in: Stews NUTRITIONAL INFORMATION: Serving Size: 1 cup Vitamin C 17.9 mg Vitamin A 535.8 iu Iron 3.6 mg Calories 200 Total Fat 5.7 g Saturated Fat 1.4 g Sodium 736.8 mg Cholesterol 203.8 mg Carbohydrate 10.9 g Dietary Fiber 1.7 g Protein 25.2 g Sugars 4.7 g Calcium 84.5 mg