No. Wait! Do not go to your local market looking for a box (or assorted boxes) of different flavors to “just add shrimp!”
Although, this is not too far off from that.
First, a note: this is not a sponsored post. No one has given me a nickel to write this post or feature this shrimp stew in a jar.
I even bought the darned jar on my own, along with other fine products I happen to really like from this company.
I have been buying their hot sauce for years, and their chicken gumbo (just add chicken, etc.), but, somehow, I had never noticed the Shrimp Stew.
(!)
Well. I have now, and this is gonna be on repeat order for this household.
INGREDIENTS
•1 lb shrimp, peeled and deveined
•1 jar (16 oz) Shrimp Stew
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Add the contents of the shrimp stew jar to a large pan and add water as directed. For the 16 ounce jar, I added 1/2 cup of water to the jar, closed it and shook it to gather up any of that stew goodness remaining before pour it into the pot.
I then added Sherry Peppers and Spicy Garlic Pepper Hot Sauces because, well, I almost always add Sherry Peppers and Spicy Garlic Pepper Hot Sauce.
Stir together over medium heat just until the stew begins to simmer, then add the shrimp.
Note: I used still frozen Argentinian pink shrimp, and it worked a treat.
Cover the pot and cook, stirring every now and then, for 12 to 15 minutes, until the shrimp is cooked through.
Serve over rice with freshly chopped basil and/or parsley.
I also served ours with toasted and buttered sourdough slices, and we thought it a pretty terrific dinner for next to no effort.