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Red shrimp, corn, and tomato stew in white bowl with spoon
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Wild Argentinian Red Shrimp, Corn & 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.