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Shrimp Stew

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Recipe photo courtesy of John Kernick

A quick broth made with browned shrimp shells gives you just about all the flavor you need for this shrimp stew. Unlike its beef or lamb counterparts, which are thick and chunky with potatoes and other vegetables, a seafood stew is thin and rigorous in its simplicity.

Source: Martha Stewart Living, May 2013
Total Time Prep Servings

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How would you rate this recipe?
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  • susandanish1186
    7 AUG, 2017
    Sounds yummy. Will try and report back. Thanks!
    Reply
  • MS10207559
    9 MAY, 2014
    Delicious, clean flavors. I tossed fresh corn into the mix and used a chunk of french bread to sop up the tasty broth.
    Reply
  • MS112581458
    14 FEB, 2014
    I decided to cook something special for my wife at home for Valentine's day. I decided on something with seafood and this just looked great on the website, difficulty cooking this was about medium, but I was a line cook at some very nice establishments for over 10 years so it was not very difficult for me, but I must say we absolutely loved every bite. I did however thicken it up a bit only because to me, a stew is not suppose to be very thin even thou it has heavy cream. But that's just me.
    Reply

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