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Cajun Shrimp Stew














Trans-fat Free, Good source of fiber


3 cups water
for cooking shrimp
1 pound shrimp
medium, 18 to 24, peeled
3 tablespoons lemon juice
2 tablespoons olive oil
½ cup yellow onion
peeled, chopped
1 teaspoon garlic
1 each sweet red bell peppers
seeded, pits removed, coarsely chopped
1 each green bell peppers
seeded, pits removed, coarsely chopped
1 stalk celery
peeled and thinly sliced
1 tablespoon thyme
fresh, or, 1 teaspoon dried thyme leaves
1 tablespoon seasoning
file, undefined
28 ounces tomatoes
crshed, in puree
1 cup red wine
½ teaspoon red pepper flakes
1 cup shrimp
cooking liquid
1 ½ cups fish stock
or bottled clam juice
1 tablespoon paprika
1 tablespoon worcestershire sauce
½ teaspoon kosher salt
2 tablespoons cornstarch
mixed with 1/4 cup water
¼ cup italian parsley
stemmed and chopped
¼ cup italian parsley
for garnish


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 653g (23.0 oz)
Amount per Serving
Calories 26131% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 905mg 38%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 57g
Vitamin A 81% Vitamin C 171%
Calcium 12% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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