Tasty Shrimp Stew From Your Freezer Recipe

If you have a few precooked meals in the freezer it is always easy to have dinner on the table in a moments notice on a busy day. If you do not have enough freezer space you may want to look at getting yourself some extra freezer space with a Frigidaire Chest Freezer and particular a Frigidaire FFC0723DW 7-1/5-Cubic-Foot Manual-Defrost Chest Freezer White.

With enough freezer space you can make this recipe and freeze it for later use. To make all the chopping easier it will be a good idea if you have a Cuisinart DLC5BC Food Processor 7-Cup Chrome as it is so convenient for everyday use. The Cuisinart DLC5BC Food Processor 7-Cup Chrome includes a stainless steel medium slicing disc and stainless steel shredding disc to make processing food easy and efficient, plus a feed tube and pusher for quick addition of ingredients. So have a look at at Cuisinart DLC5BC Food Processor 7-Cup Chrome.

Here is your recipe for Tasty  Shrimp Stew From Your Freezer

Freezer Shrimp Stew Recipe

What You Need For This Shrimp Stew Recipe:

• 1/2 C 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 C burgundy
• 1 T parsley
• 2 t oregano
• 1/2 t basil
• 2 t salt
• 1/4 t pepper
• 3/4 C water
• 1 1/2 lb halibut steaks, cut into 1 in pieces
• 1/2 raw shrimp, shelled and de-veined
• 2 (6 oz) pkgs frozen crabmeat, thawed
• Aluminum foil

How to Make It:

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