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Herbed Daikon Shrimp Stew – Bold Southern Comfort in a Bowl

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Closeup side angle of herbed daikon shrimp stew with visible shrimp and potatoes in rich broth
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Herbed Daikon Shrimp Stew

A garden-rooted comfort bowl with Gulf Coast soul.

Some recipes don’t come from a cookbook. They come from your bones.

Last night I stood in my kitchen, staring at a bunch of fresh daikon radishes from my garden, a sack of Gulf shrimp I had tucked away in the freezer, and a loaf of soft French bread that needed using. I wasn’t in the mood for fussy. I wanted bold. I wanted real. I wanted something that tasted like home — the kind of food that doesn’t just fill your stomach but settles your whole nervous system.

So I started building.
Layer by layer — onion, daikon, potatoes. Herbs from the pantry, garlic, mustard, soy sauce, seafood broth. I didn’t measure with perfection. I measured with instinct.

What came out of that pot was this: Herbed Daikon Shrimp Stew.
It’s soothing, steamy, full of flavor, and surprisingly light thanks to that clean, crisp bite of daikon. And with a fresh loaf of bread or a warm piece of cornbread on the side? Whew. It’s a whole meal that makes you sit down, slow down, and savor.

What Makes This Shrimp Stew Different?

  • Daikon radish gives it a soft peppery bite that mellows beautifully as it simmers.
  • Key West pink Gulf shrimp add a sweet, clean seafood flavor that sings against the herbs.
  • Herb-heavy broth made with mustard, soy sauce, garlic, and seafood bouillon? That’s your flavor base. It ain’t shy, and it shouldn’t be.
  • Lemon wedges go in while it simmers, not just at the end — giving it that subtle, citrusy warmth from the inside out.

Stacy’s Scribbles

  • Got garden daikon? This stew is a gorgeous way to use it up without pickling or stir-frying it to death. Let it shine.
  • No seafood bouillon? Try chicken or veggie if you must, but the flavor won’t run as deep. That seafood base makes the magic happen.
  • Don’t skip the mustard. It doesn’t make it taste like mustard — it just adds this rich tang and backbone to the broth.
  • Make it ahead. This stew is even better the next day after it’s had time to sit and develop even more flavor.

Final Thoughts

This ain’t a fancy seafood bisque or a high-end chowder. This is a real Southern-rooted stew with ingredients that feel like a hug from the land and sea at the same time. It’s comfort food that doesn’t make you sluggish — it lifts you. Nourishes you. Grounds you.

So if you’re standing in your kitchen tonight wondering what to make with that bag of shrimp and some stubborn daikon in your crisper, now you know.

Herbed Daikon Shrimp Stew.
Simple. Bold. Honest. Just like we like it around here.

Spoon inside a bowl of herbed daikon shrimp stew with visible shrimp and herb garnish

Herbed Daikon Shrimp Stew

This herbed daikon shrimp stew blends daikon radish, potatoes, Gulf shrimp, and rich herbs into a warm, bold broth that’s pure Southern comfort.
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Prep Time 30 minutes
Cook Time 2 hours
Course Dinner, Dinner Recipes, Food Recipes, Lunch, Main Course, One Pot, One Pot Dishes, Slow Cooker, Soup
Cuisine American, Seafood, Southern
Servings 10

Equipment

  • 1 large stockpot or slow cooker
  • 1 veggie peeler
  • 1 ladle spoon

Ingredients
  

  • 1.25 lbs Key West pink Gulf shrimp, peeled and deveined
  • 3 large daikon radishes, peeled and sliced
  • 4 large white potatoes, peeled and sliced
  • 1 large white onion, diced
  • 8 seafood bouillon tablets (or cubes)
  • 10–12 cups water (or enough to fully cover veggies and shrimp)
  • 2 tbsp minced garlic
  • 3 tbsp stone ground mustard
  • 3 tbsp soy sauce
  • 2 tbsp Badia Complete Seasoning
  • 3 tbsp dried parsley
  • 3 tbsp dried basil
  • 3 tbsp dried oregano
  • 1 tbsp salt (adjust to taste)
  • 1 tsp black pepper
  • 1 lemon, cut into wedges (you’ll use one quarter of it)

Instructions
 

  • Start the base:In a large soup pot, toss in your diced onion, sliced daikon, and sliced potatoes. Cover with water and bring to a boil.
  • Build your broth:Once boiling, drop in the seafood bouillon, garlic, mustard, soy sauce, lemon wedges, and all your dried herbs and seasonings. Stir well.
  • Simmer it slow:Reduce to a low simmer and let it bubble away for about 35–40 minutes, until the daikon and potatoes are soft and cooked through.
  • Add the shrimp:Gently stir in your peeled shrimp and cook another 5–8 minutes, or just until they turn pink and tender. Don’t overcook ‘em — shrimp like to be pampered.
  • Taste and tweak:Check the salt, pepper, and lemon. Add a little extra lemon juice or seasoning if you want more kick.
  • Serve hot:Ladle into big bowls and serve with crusty French bread, cornbread, or even a scoop of jasmine rice if you’re feeling fancy.
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