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GULF SHRIMP STEW

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 7
INGREDIENTS
  • 4 slices bacon
  • 1 tablespoon Culinary Circle Extra Virgin Olive Oil
  • 2-1/2 cups chopped onion
  • 1 cup chopped celery
  • 1-1/2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
  • 1/2 cup low-sodium ready to serve chicken broth
  • 2 pounds large shrimp, peeled and deveined, thawed if frozen
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 flat-leaf tablespoon chopped fresh Italian
  • Cooked rice or grits, optional
DIRECTIONS

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.

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.

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.

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.