Name: Shrimp Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 pound large shrimp, peeled and deveined; 1 onion, diced; 2 bell peppers, sliced; 2 carrots, diced; 3 cloves of garlic, minced; 1 can (14 oz) diced tomatoes; 4 cups seafood or chicken broth; 1 teaspoon paprika; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (adjust to taste); Salt and pepper to taste; Fresh parsley, chopped (for garnish); Crusty bread or rice (for serving)

Instructions

In a large pot or Dutch oven, heat some olive oil over medium heat. Add the diced onion, bell peppers, and carrots. Saute until the vegetables are softened, about 5-7 minutes.
Add the minced garlic to the pot and stir for another minute until fragrant.
Pour in the diced tomatoes with their juices and stir to combine with the vegetables.
Sprinkle in the paprika, thyme, cayenne pepper, salt, and pepper. Stir well to coat all the vegetables with the seasoning.
Slowly pour in the seafood or chicken broth, stirring to combine all the ingredients.
Bring the stew to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
Add the peeled and deveined shrimp to the pot and simmer for an additional 3-5 minutes, or until the shrimp turn pink and opaque.
Taste and adjust the seasoning if needed. If you prefer a thicker stew, you can simmer it a bit longer to reduce the liquid.
Once ready, ladle the shrimp stew into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or over a bed of rice for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts