shrimp stew

Shrimp Stew

Shrimp are simmered in a velouté sauce made from a light stock thickened with a roux, creating a creamy, smooth base that envelops the seafood. Aromatics such as onions, garlic, and herbs are added to enhance depth, producing a rich, savory stew with tender, flavorful shrimp.

As the stew cooks, the shrimp absorb the sauce’s subtle flavors while remaining delicate and juicy. Gentle simmering ensures the velouté remains silky and the aromatics meld fully. The preparation emphasizes careful thickening, balanced seasoning, and gentle cooking to produce a luxurious, smooth shrimp stew.

Print Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Seafood
Shrimp
Servings: 4

Equipment

  • small saucepan
  • medium saucepan
  • soup pot

Ingredients

Velouté

  • 2 Tbsp. butter
  • 2 Tbsp. flout
  • 2 cups fish stock

Stew

  • 1 lb. red shrimp, cut into thirds
  • 1 lb. yukon gold potatoes, diced
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • ½ onion, finely diced
  • 1 clove garlic, finely chopped
  • 2 tsp. dried thyme
  • ½ tsp. ground cumin
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 Tbsp. lemon zest, (½ lemon)
  • 1 bay leaf
  • 2 cups fish stock
  • 2 tsp. lemon juice, (½ lemon)
  • parsley, chopped for garnish

Instructions 

Velouté

  • In a small sauce pan over medium heat, melt 2 Tbsp. of butter until foaming stops.
  • Sift in 2 Tbsp. of flour and combine with a spatula until the flour and butter are combined and soft.
  • Gradually, stir in 2 cups of fish stock until smooth.
  • Reduce heat to a simmer and reduce sauce by half.

Potatoes

  • Add potatoes to a medium sauce pan and cover with water.
  • Boil potatoes for 10 minutes until they begin to soften.

Stew

  • In a soup pot, heat 1 Tbsp. of oil and 1 Tbsp. of butter.
  • Add the carrots, celery, and onion to the pot, add a pinch of salt, and sauté until they begin to soften.
  • Add garlic and dried thyme and sauté for a minute until aromatic.
  • Add shrimp and sauté for 2 to 3 minutes until they start to change color.
  • Add lemon zest and let it bloom.
  • Add 2 cups of fish stock, cumin, potatoes, and bay leaf and stir.
  • Add the velouté sauce to the pot and stir.
  • Add salt and pepper
  • Bring the pot to a boil, then reduce the heat to a simmer.
  • Simmer for 20 to 30 minutes until the shrimp and potatoes are done.
  • Add lemon juice to finish and season to taste.
  • Ladle into a bowl and, optionally, garnish with fresh parsley .