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.
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.