Shrimp And Veggie Stew Recipes
BABY SHRIMP VEGETABLE STEW
Very easy to prepare and hearty with cornbread, biscuits or rolls. You can use frozen cooked medium shrimp also. Thaw before adding.
Provided by Montana Heart Song
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a stockpot add the vegetables and seasonings.
- Add water to cover. Cover and simmer for 20 minutes. After 10 minutes uncover and add water if necessary. Water must still be up to the vegetables.
- Take off the burner.
- Add the can of baby shrimp with liquid.
- Gently stir in and cover. Cook five minutes.
- Pour the cornstarch in a separate bowl, add 1/2 cup cold water and wisk.
- Add into the stew and stir gently on simmer until thickened.
- Before serving, take out Bay Leaf.
- Note: You may use canned crab or medium cooked shrimp as well.
Nutrition Facts : Calories 368.7, Fat 1, SaturatedFat 0.2, Cholesterol 58.7, Sodium 161.9, Carbohydrate 77.1, Fiber 11.1, Sugar 8, Protein 15.1
SLOW-COOKER SHRIMP AND GREENS STEW
This stew is a take on traditional Southern gumbo. The slow cooker is great for cooking dried beans.
Provided by Food Network Kitchen
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the collard greens and kale in a large microwave-safe bowl and drizzle with 2 tablespoons water. Cover with plastic wrap and poke a hole in the top to vent. Microwave until the greens are just wilted, about 3 minutes.
- Whisk the chicken broth, flour and Cajun seasoning in a 6- to 8-quart slow cooker. Add the black-eyed peas, celery, scallions, andouille and bacon. Top with the wilted greens and gently press to submerge the ingredients in the broth. Cover and cook on low until the black-eyed peas are tender, 7 hours.
- Remove and discard the bacon. Lightly season the shrimp with salt and stir into the stew. Cover and continue to cook on low until the shrimp is cooked through, 3 to 5 minutes. Season with salt. Serve with rice and top with hot sauce, parsley and more scallions.
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