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Freezer Shrimp Stew

Freezer Shrimp Stew

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American

Ingredients
  

  • 1/2 Cup olive oil
  • 1 clove garlic chopped fine
  • 1 medium onion chopped
  • 2 green onions chopped
  • 1 green pepper chopped
  • 1 15 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 3/4 Cup burgundy
  • 1 Tbsp parsley
  • 2 tsp oregano
  • 1/2 tsp basil
  • 2 tsp salt
  • 1/4 tsp pepper
  • 3/4 Cup water
  • 1 1/2 lb halibut steaks cut into 1 in pieces
  • 1/2 raw shrimp shelled and de-veined
  • 2 6 oz packages frozen crabmeat, thawed
  • Aluminum foil

Instructions
 

  • Place oil in a large soup pan over medium heat.
  • When the oil is hot add the garlic, both types of onion and green pepper.
  • Cook until tender, about 10 minutes.
  • Add the tomatoes and the tomato paste to the cooked vegetables.
  • Slowly add the burgundy being sure to stir well
  • Mix in the parsley, oregano, basil salt and pepper.
  • Once all is mixed together well pour in the water.
  • Bring to a rapid boil.
  • Reduce heat to low.
  • Simmer uncovered 1- minutes.
  • Add halibut, shrimp and crabmeat.
  • Cover and simmer 15 minutes.
  • Uncover and cook an additional 15 minutes.
  • Remove from heat and cool to room temperature.
  • Line a large bowl with foil being sure the foil extends at least 6 in over the side of the bowl.
  • Pour the cooled stew into the bowl.
  • Fold the aluminum foil over the top of the stew being sure to secure tightly.
  • Freeze until firm
  • Remove from the bowl.
  • Wrap again tightly with foil.
  • Freeze for up to 6 months.
  • To cook, remove foil.
  • Place in a large soup pan.
  • Add a small amount about 1-2 Cup water.
  • Cover and cook on low until heated through.