Cajun Shrimp Stew
Submitted by momtotrav
Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is a weeknight-friendly Cajun shrimp stew that comes together in about 40 minutes and tastes like it simmered all afternoon.
Plump medium shrimp get boiled just until pink, then set aside while you build the stew base. Onion, garlic, red and green bell peppers, celery, thyme, and filé seasoning cook down in olive oil until fragrant and soft.
Crushed tomatoes, a full cup of red wine, fish stock, and the shrimp cooking liquid bring it all together into a rich, brothy stew with serious depth.
Paprika, Worcestershire, and red pepper flakes add layers of smoky heat you can adjust to your liking.
The shrimp go back in right at the end so they stay tender, not rubbery. A final squeeze of fresh lemon brightens everything up.
Ladle it over hot rice and scatter fresh parsley on top.
Kitchen Tips
- Save the shrimp cooking liquid! It’s basically a quick shrimp stock and adds a ton of flavor to the stew base.
- Add the shrimp at the very end, just long enough to warm through. Overcooked shrimp turn tough and chewy.
- The stew base can be made hours ahead and held on the stove. Just reheat and add the shrimp when you’re ready to serve.
- Filé powder (ground sassafras leaves) is a traditional Cajun thickener and flavoring. Look for it in the spice aisle or order online. A little goes a long way.
Ingredients
Directions
Cook rice first, and while it is cooking, cook shrimp.
To cook shrimp, bring water to a boil; add shrimp and boil for 6 to 8 minutes until color changes to pink; rinse in cold water (to stop cooking), and drain.
To prepare stew, squeeze juice of ½ lemon over cooked shrimp and set aside.
Put oil in 6-quart saucepan and cook onion on medium heat until it is softened and translucent, 6 to 8 minutes.
Add garlic, chopped peppers, celery, thyme, and file seasoning and cook for 5 more minutes.
Add tomato, wine, pepper flakes, shrimp cooking liquid, fish stock, paprika, Worcestershire sauce, and salt.
Simmer for 10 minutes and taste to determine the level of inchheat inch from the peppers.
Add more if necessary. If you want to thicken it, add cornstarch mixture and simmer for 3 to 4 minutes.
Add ½ cup parsley. The stew can be made to this point and held for several hours.
Add the cooked shrimp just before you are ready to serve.
Add shrimp. When it is heated through, squeeze remaining lemon juice over it and serve.
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