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Wild Argentinian Red Shrimp, Corn, and Tomato Stew


Make this delicious Wild Argentinian Red Shrimp and corn stew in a perfectly seasoned tomato sauce. With only 15 minutes of prep time, then a slow one-hour simmer on the stove, this stew is a flavor experience like none other. This recipe makes a large pot, serving 8-12 people. It’s a perfect and delicious soup recipe with fresh ingredients to feed a hungry crowd.


Wild Argentinian Red Shrimp, Corn & Tomato Stew

The Wild Red Argentinian Shrimp are the star of this recipe with its sweet and mild flavor. These large, delicious shrimp are an incredible upgrade to any shrimp recipe. In fact, many eaters compare the Wild Red Argentinian Shrimp to lobster. They are lean, low in fat, and an excellent source of protein, with no added tri-phosphates. You’ve never had shrimp like this!

This stew has incredible flavor with a perfect combination of sweet shrimp, hearty vegetables, and savory herbs. Once your vegetables and seasonings start to boil, it’s important to reduce the heat and let the stew simmer for approximately 45 minutes before adding the shrimp. This allows all the flavors to infuse and you will avoid overcooking the shrimp. Once fully cooked, remove the stew from heat and allow it to rest for 15 minutes before serving. Enjoy!

Wild Argentinian Red Shrimp, Corn & Tomato Stew


Wild Argentinian Red Shrimp, Corn, and Tomato Stew

A perfect combination of sweet shrimp, hearty vegetables, and savory herbs
Prep Time15 mins
Cook Time1 hr 35 mins
Total Time1 hr 50 mins
Course: Soup
Cuisine: American
Keyword: Shrimp Stew
Servings: 10 servings
Author: Omaha Steaks


  • 3 16 Oz. Wild Argentinian Red Shrimp
  • 1 cup butter (2 sticks)
  • ¾ cup all-purpose flour
  • 2 medium onions finely chopped
  • 4 celery stalks finely chopped
  • 1 large green pepper cored, seeded and finely chopped
  • 4 cloves garlic minced
  • 1 28 oz can diced tomatoes
  • 1 14 oz can diced tomatoes
  • 2 ½ cups fresh or frozen corn kernels
  • 5 cups seafood stock
  • 2 tbsp salt
  • 2 bay leaves
  • 1 ½ tsp. dried basil
  • ½ tsp. dried thyme
  • ½ tsp. ground black pepper
  • ¼ tsp. paprika
  • ½ bunch Italian parsley chopped
  • 1 bunch scallions white and green parts, finely chopped


  • Melt the butter in a large, heavy bottomed pot over medium heat.    
  • Whisk in the flour and cook, whisking constantly until roux is a light peanut butter color and smells toasty, 5-10 minutes.
  • Add the onions, celery, bell pepper and garlic. Cook for an additional 5 minutes, stirring occasionally.
  • Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper, paprika and bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally.  
  • Stir in the Wild Argentinian Red Shrimp, parsley and scallions. Bring the stew back to a boil and then reduce heat to low and simmer for 20 minutes.
  • Remove from heat and allow stew to stand for 15 minutes. Season to taste and serve.

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Wild Argentinian Red Shrimp, Corn & Tomato Stew

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