Shrimp Stew

Name: Shrimp Stew
Prep time: 15 min
Total time: 50 min
Yield: 4 - 6
Ingredients: 1/4 c. extra-virgin olive oil; 1 small yellow onion, chopped; 1 medium fennel bulb, chopped, plus fronds for garnish; 1 green bell pepper, cored and chopped; 3 garlic cloves, minced; Kosher salt; Freshly ground black pepper; 2 tbsp. tomato paste; 2 tsp. Cajun seasoning; 1 1/2 lb. small Yukon Gold or red potatoes, quartered; 2 c. chicken stock; 1 (28-oz.) can crushed tomatoes; 1 lb. 16/20 shrimp, peeled and deveined; 2 tbsp. lemon juice

By Sara TanePublished: Apr 22, 2022

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Andrew Bui

Yields:

4 - 6

Prep Time:

15 mins

Total Time:

50 mins

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Shrimp Stew is a Cajun dish from Louisiana. This quick one-pot dinner is flavored with Cajun seasoning, packed with green bell pepper and fennel, and has a garlic-infused tomato broth. Serve it with a New Orleans-inspired cocktail like a Hurricane or a Cherry Sazerac.

Both Shrimp Stew and Seafood Gumbo are staple dishes in Louisiana. Both normally include a roux (a thickener made with flour) or a traditional ingredient like filé powder, but this weeknight rendition skips those for a lighter broth. Gumbo is traditionally served with rice and sometimes Shrimp Stew is, too, but here we serve it plain. Of course, you can ladle Shrimp Stew over white or brown rice for a heartier meal.

Cajun seasoning is made from a variety of spices including paprika, garlic powder, and oregano. When shopping, look for a salt-free mix, since they can often be loaded with sodium. Of course, you can make your own Cajun seasoning at home. If you don't already keep Cajun seasoning on hand, you're sure to love it. Use it to make One-Pan Cajun Orzo with Sausage or Cajun Butter Steak.

Refrigerate leftovers in an airtight container for up to 2 days.

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Ingredients

1/4 cup
extra-virgin olive oil
1
small yellow onion, chopped
1
medium fennel bulb, chopped, plus fronds for garnish
1
green bell pepper, cored and chopped
3
garlic cloves, minced
Kosher salt
Freshly ground black pepper
2 Tbsp.
tomato paste
2 tsp.
Cajun seasoning
1 1/2 lb.
small Yukon Gold or red potatoes, quartered
2 cups
chicken stock
1
(28-oz.) can crushed tomatoes
1 lb.
16/20 shrimp, peeled and deveined
2 Tbsp.
lemon juice

Directions

1. Step 1Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, fennel, bell pepper, and garlic, and season with salt and pepper. Cook, stirring often, until veggies are softened, 5 to 7 minutes. Add tomato paste and Cajun seasoning and cook, stirring, until fragrant and tomato paste has darkened, about 2 minutes. Season with salt and pepper.
2. Step 2Add the potatoes, and broth and bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender when pierced with a sharp knife, about 20 minutes. Stir in the tomatoes and shrimp and season with salt and pepper. Cover, and cook until just cooked through, 3 to 5 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with fennel fronds.