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.

Martha Stewart Living, May 2013


Credit: John Kernick

Recipe Summary

45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add shrimp shells and cook, stirring occasionally, until well browned, about 10 minutes. Add thyme sprigs and cook 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add clam juice and water and simmer 15 minutes. Pour broth through a fine sieve into a bowl, pressing on solids; discard solids.

  • Melt butter in pot over medium-high heat and add leeks, fennel, and fennel seeds. Add 1/2 teaspoon salt; cook, stirring, until vegetables just start to brown, about 10 minutes. Add shrimp broth and cream; cook until warmed through.

  • Stir in shrimp and cook until just cooked through, about 2 minutes. Season with salt, pepper, and a squeeze of lemon juice. Divide stew among 6 shallow bowls and garnish with fennel fronds.


Reviews (3)

34 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
Sounds yummy. Will try and report back. Thanks!
Rating: Unrated
Delicious, clean flavors. I tossed fresh corn into the mix and used a chunk of french bread to sop up the tasty broth.
Rating: 4 stars
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.