Argentine Red Shrimp Stew


  • 1 #10 can peeled diced tomatoes in sauce
  • ½ cup Molly's Kitchen® Shrimp Base
  • 3 pounds Harbor Banks® Argentine Red Shrimp 21-25 peeled and deveined tail-on
  • 3 pounds Harbor Banks® Cooked Mussels in Wine Sauce
  • 2 cups red bell peppers
  • 2 cups celery
  • 2 tablespoons garlic
  • 2 tablespoons Monarch® Creole Spice
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons flat leaf Italian parsley


Sauté diced peppers, seasoning and diced Celery in garlic and oil.

Thaw shrimp and mussels. Combine shrimp base with tomatoes, add to garlic/celery mixture. Simmer until stew base is slightly thick, 30-40 minutes.  

Add seafood to stew. Adjust seasoning with salt and pepper. Garnish with fresh Italian flat leaf parsley.  

Yield: 25 each, 12 ounces per person.