Mike and Bev's Shrimp Gumbo

Mike And Bev's Shrimp Gumbo Recipe

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Doreen Fish


I don't know the origin of this recipe or the original name but friends of ours (Mike & Bev) served it to us one night for dinner with a tossed salad and a crusty loaf of bread!! It was awesome and I have been making it ever since. A great "friend get together meal" as we serve it straight from the cook pot in the middle of the table and soak up all the great juices with the crusty bread.. Yummy!!!


★★★★★ 1 vote

10 Min
20 Min


  • 2 tsp
    olive oil
  • 1 c
    chopped red onion
  • 1 medium
    zucchini, chopped
  • 2 tsp
    minced garlic
  • 1/2 tsp
    dried oregano
  • 1/2 c
    dry white wine ( mike used sherry but i did wine
  • 3 c
    chopped plum tomatoes
  • 1 Tbsp
    balsamic vinegar
  • 1/4 tsp
    each salt and fresh ground pepper
  • 1/4 c
    chopped fresh basil leaves
  • 1 lb
    uncooked large shrimp, peeled and deveined
  • 1/2 c
    crumbled feta cheese
  • 1 Tbsp
    chopped fresh parsley

How to Make Mike and Bev's Shrimp Gumbo


  1. Heat olive oil over medium-high heat in a 10-inch, non stick skillet.
    Add onions, zucchini, and garlic. Cook and stir until vegetables are softened, about 5 minutes.
    Add oregano and cook 30 more seconds.
    Add wine, tomatoes, vinegar, salt and pepper. Mix well. Reduce heat to a medium and simmer, uncovered, for about 8 minutes, until most of the wine has evaporated and the tomatoes are broken up.
    Stir in basil and shrimp.
    Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. Be careful not to overcook.
    Remove from heat and sprinkle with feta cheese and parsley.
    Serve hot. (with a loaf of excellent bread and a green salad)

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About Mike and Bev's Shrimp Gumbo

Course/Dish: Fish, Seafood
Other Tag: Healthy

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