Shrimp Helper

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.

•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.

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