Recipes › Seafood › Italian Shrimp And Tomato Stew Recipe

Italian Shrimp And Tomato Stew Recipe

Recipe by Pedro M. A. Neves

This Italian shrimp and tomato stew, known as brodetto di gamberi, combines succulent shrimp with a vibrant, herb-infused tomato broth. The dish celebrates coastal Italian cooking with its balance of fresh seafood and aromatic vegetables, finished with a splash of white wine and finished with crusty bread for soaking up every drop of the flavorful sauce.

Ingredients

• 1 kg (2.2 lbs) large shrimp, peeled and deveined
• 400 g (14 oz) canned San Marzano tomatoes, crushed by hand
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 150 ml (5 fl oz) dry white wine
• 200 ml (7 fl oz) fish or vegetable stock
• 60 ml (2 fl oz) extra virgin olive oil
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 tablespoon fresh oregano, or 1 teaspoon dried
• 0.5 teaspoon red pepper flakes
• 1 bay leaf
• Salt and black pepper to taste
• Zest of 1 lemon
• Crusty bread for serving

Instructions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent, stirring occasionally.

2. Add minced garlic and red pepper flakes to the pot, stirring constantly for 30 seconds until fragrant, being careful not to brown the garlic.

3. Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in color.

4. Pour in white wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits, and simmer for 2 minutes until the alcohol aroma diminishes.

5. Add crushed canned tomatoes, fish stock, bay leaf, oregano, and a pinch of salt. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 8 minutes to develop flavors.

6. Increase heat to medium-high and add the shrimp in a single layer. Cook for 3–4 minutes, stirring gently, until shrimp turn pink and opaque throughout and curl slightly.

7. Remove from heat and stir in fresh parsley and lemon zest. Taste the stew and adjust seasoning with salt and black pepper as needed.

8. Ladle the stew into warm bowls, ensuring each serving contains several shrimp and plenty of broth. Serve immediately with crusty bread on the side.

Substitutions

• Use large white fish such as cod or halibut (cut into 3 cm chunks) instead of shrimp for a heartier white fish version.
• Replace white wine with an equal amount of low-sodium fish or vegetable stock if alcohol-free cooking is preferred.
• Substitute canned tomatoes with 600 g fresh ripe tomatoes, quartered and passed through a food mill for a seasonal variation.
• Use fresh basil instead of oregano for a lighter, more summery flavor profile.

Tips

• Do not overcook the shrimp; they become tough and rubbery within seconds of turning fully pink. Aim for a slight curl and opaque appearance.
• Use San Marzano tomatoes when possible; their natural sweetness and lower acidity balance the briny shrimp perfectly.
• For deeper flavor, prepare the stew base up to 2 hours ahead, then add shrimp just before serving to maintain their tender texture.
• Serve with thick slices of toasted bread rubbed with garlic for soaking up the flavorful broth, a traditional Italian accompaniment called pane tostato.

This dish belongs to the brodetto family of Italian seafood stews, particularly common in the Adriatic and Tyrrhenian coastal regions where fishing communities have perfected tomato-based shrimp preparations for centuries. The combination of tomato, garlic, and Mediterranean herbs reflects the essence of cucina del mare (cuisine of the sea) that defines southern Italian and Mediterranean coastal cooking.

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