Shrimp And Onion Stew Recipes

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LOUISIANA SHRIMP STEW



Louisiana Shrimp Stew image

Make and share this Louisiana Shrimp Stew recipe from Food.com.

Provided by Melissa Spangler

Categories     Cajun

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons flour
1 tablespoon butter
1 cup onion, chopped
1 bunch green onion, chopped
4 garlic cloves, chopped
3/4 cup celery, chopped
1/3 cup parsley, chopped
2 lbs shrimp, peeled & deheaded
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
1 dash cayenne pepper

Steps:

  • Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
  • In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
  • Add tomato paste and stir until mixed.
  • Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
  • Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
  • Serve over hot rice.

Nutrition Facts : Calories 157.8, Fat 2.8, SaturatedFat 1.3, Cholesterol 224.7, Sodium 361.9, Carbohydrate 7.5, Fiber 1.4, Sugar 2.6, Protein 24.9

SHRIMP STEW



Shrimp Stew image

"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1-1/2 cups diced fresh tomatoes
1/2 cup tomato sauce
4-1/2 teaspoons minced fresh dill or 1 teaspoon dill weed
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese
1/2 cup minced fresh parsley

Steps:

  • In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.

Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.

SHRIMP AND ONIONS



Shrimp and Onions image

Make and share this Shrimp and Onions recipe from Food.com.

Provided by mightyro_cooking4u

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb medium shrimp
1/8 onion, diced
1/2 cup butter
1 tablespoon garlic salt (or 1 garlic clove finely chopped)
1 tablespoon salt
1/2 tablespoon pepper
1/2 bell pepper (green)

Steps:

  • Shell, clean and devein shrimp. Remove tails. Sprinkle with seasonings.
  • Melt butter in large skillet. Add shrimp, bell pepper and onion and garlic if using. Cook over medium heat for 3-5 minutes.
  • Move skillet from side to side to keep onions moving and to discourage sticking. Watch closely. Do not over cook nor scorch onions.
  • Serve over white rice or grits.

SHRIMP AND POTATO STEW



Shrimp and Potato Stew image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 3 1/2 quarts, 8 servings

Number Of Ingredients 24

2 pounds shrimp, peeled and deveined, shrimp shells reserved
2 teaspoons Essence, recipe follows
1 cup plus 1 tablespoon vegetable oil
1 bay leaf
1 1/4 cups all-purpose flour
1 large onion, finely chopped
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
3 large baking potatoes, peeled and cut into 2-inch pieces
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 links (12 to 16-ounces) andouille sausage, diced
1/4 cup sliced green onions
1 long red chile pepper
Cooked white rice, for serving, optional
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season the shrimp with the Essence and transfer to the refrigerator until needed.
  • Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
  • In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SPICY SHRIMP AND SAUSAGE STEW



Spicy Shrimp and Sausage Stew image

Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.

Provided by Food Network Kitchen

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (about 1 1/2 cups)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
3 cloves garlic, finely chopped
2 red and/or green bell peppers, chopped
1 onion, chopped
One 15-ounce can diced tomatoes
One 8-ounce bottle clam juice
2 pounds peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley
Kosher salt

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
  • Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

EASY SHRIMP AND TOMATOES



Easy Shrimp and Tomatoes image

This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  • Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
  • Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

BEEF AND ONION STEW



Beef and Onion Stew image

Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. It's great for what I call a "one-pot" meal.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds beef stew meat
All-purpose flour
1/4 cup butter, cubed
3 cups diced onion
1 garlic clove, minced
1-1/2 cups beef broth
2 tablespoons cider vinegar
1 tablespoon tomato paste
1 bay leaf
1-1/2 teaspoons salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
Cooked rice or noodles

Steps:

  • Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.

Nutrition Facts : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.

SHRIMP STEW FOR TWO



Shrimp Stew for Two image

A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they're essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.

Provided by Eric Kim

Categories     weeknight, soups and stews, main course

Time 25m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 large shallots, thinly sliced crosswise
Salt and black pepper
4 large garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
1 tablespoon olive oil
2 tablespoons gochugaru, plus more to taste (see Tip)
8 ounces broccoli rabe, Tuscan kale or other sturdy bitter greens, coarsely chopped
8 to 10 shell-on jumbo shrimp or 4 tiger prawns, preferably head-on, deveined (about 8 ounces)
6 ounces radishes, thinly sliced (1 ½ cups)
1 tablespoon fish sauce, plus more to taste
Pinch of granulated sugar, plus more to taste
Toasted crusty bread or steamed white rice, for serving

Steps:

  • Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
  • Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
  • Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
  • Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
  • Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

SHRIMP AND SCALLION STIR-FRY



Shrimp and Scallion Stir-Fry image

Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less. This light and flavorful version amps up shrimp with garlic, red pepper flakes, and fresh lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
2 bunches scallions, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
Coarse salt
Cooked rice, for serving

Steps:

  • Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

Nutrition Facts : Calories 237 g, Fat 5 g, Fiber 1 g, Protein 21 g

LEMONY SHRIMP AND BEAN STEW



Lemony Shrimp and Bean Stew image

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Steps:

  • Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
  • In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
  • Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

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From makegoodfood.ca
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CAJUN SHRIMP AND SAUSAGE STEW RECIPE | THE LEAF NUTRISYSTEM
Directions: Heat olive oil over medium heat in a large pot. Add celery, bell pepper, onion and garlic. Cook for about 5 minutes. Add sausage and cook until browned. Pour in broth and break up brown bits. Add tomatoes, bay leaf, oregano, Cajun seasoning and black pepper. Cover and cook for 10 minutes.
From leaf.nutrisystem.com
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GARDEN SHRIMP SCAMPI WITH VIDALIA ONIONS - REALSWEET
Instructions. Heat butter in large skillet over medium-high heat; add onions, broccoli, cauliflower and carrots, and cook 5 minutes, stirring often. Increase heat to high; add garlic, shrimp and parsley, and cook 2-3 minutes, stirring constantly, until shrimp turn pink. Remove from heat; add lemon juice and toss with pasta.
From realsweet.com
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SHRIMP AND PASTA STEW - PUREWOW
Freshly ground black pepper. One 28-ounce can crushed tomatoes. 4 cups seafood or vegetable broth. 2½ cups pasta (see Finishing Touches) 1½ pounds shrimp, peeled and deveined. 3 cups roughly chopped kale. Lemon zest, for garnish. Chopped fresh parsley, for …
From purewow.com
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LENTIL STEW RECIPE WITH SHRIMP - MY DOMINICAN KITCHEN
2020-09-29 How To Make Lentil Stew Recipe with Shrimp. Heat oil in a large dutch oven over medium-high heat. Add shrimp and cook slightly, until it has turned a bit pink. Remove shrimp and set aside. Reduce heat to medium and add the onions, celery, garlic, carrots and potatoes to pan. Cook, stirring occasionally, until onions are soft, about five minutes ...
From mydominicankitchen.com
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Top Asked Questions

How to make shrimp stew?
To make Shrimp Stew, all you have to do is... Step 1. Start the base Add the canned diced tomatoes and the frozen pepper and onion strips to a medium saucepan. Step 2. Add the spices Add salt, pepper, red pepper flakes, and oregano. Bring the mixture to a simmer. Step 3. Add the shrimp
How to cook shrimp and onion soup?
Set shrimp stock aside. In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes.
How do you cook shrimp with onions and peppers?
Sprinkle with seasonings. Melt butter in large skillet. Add shrimp, bell pepper and onion and garlic if using. Cook over medium heat for 3-5 minutes. Move skillet from side to side to keep onions moving and to discourage sticking. Watch closely. Do not over cook nor scorch onions.
How to cook shrimp on the stove top?
Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes.

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