Carolina Kitchen: Southwestern shrimp stew

Photo: WLOS staff

Bruce's Fabulous Foods' Chef Bruce Brown


  • 1T olive oil or bacon grease
  • 1 lb. shrimp, peeled and deveined
  • 4 cloves garlic, finely minced
  • 1C yellow onion, diced
  • 1/2C green pepper, seeded and diced
  • 2 jalapeño peppers, seeded and diced
  • 1 tsp each: dried oregano and ground cumin
  • 1 lb. redskin potatoes, cubed
  • 2C yellow corn
  • 2C Great Northern or white beans
  • 4C chicken stock or broth
  • 1/2C cilantro, fresh minced
  • 1C crushed tortilla chips
  • sour cream for garnish


  • Over medium-high heat, add the oil to the stock pot and sauté the onions, peppers and garlic for three minutes, stirring to combine and the onions start to soften.
  • Add the potatoes, cumin and oregano, stirring to combine, covering to cook for another five minutes.
  • Add the corn, beans and chicken stock, combining all ingredients together in the stock pot. Reduce the heat to medium and allow to simmer for fifteen minutes.
  • Add the fresh cilantro, shrimp and crushed tortilla chips to thicken, allow to continue simmering for another fifteen minutes.
  • Garnish with a dollop of fresh sour cream and sprinkle the top with more crushed tortilla chips. Serve with fresh baked cornbread for a hearty meal.