Hearty Tomato Shrimp Stew

This tomato and shrimp stew brings together the sweetness of seafood with the rich acidity of tomatoes for a comforting meal that's surprisingly quick to prepare. I discovered this recipe during a busy weeknight when I needed something satisfying yet simple, and it's become a regular in my dinner rotation ever since.

I first made this stew when unexpected company arrived on a rainy evening. With just pantry staples and frozen shrimp, I created something that made everyone think I'd spent hours in the kitchen. The vibrant colors alone make this dish a showstopper.

Ingredients

• 1 pound large shrimp peeled and deveined provides the perfect protein that cooks quickly while absorbing all the flavors of the broth
• 2 cups diced tomatoes whether fresh summer tomatoes or quality canned ones in winter creates the foundation of our stew
• 1 cup corn kernels adds subtle sweetness and textural contrast to the tender shrimp
• 1 green bell pepper diced brings freshness and a slight crunch to balance the softer textures
• 1 medium onion chopped forms the aromatic base that every good stew needs
• 3 cloves garlic minced infuses the entire dish with its savory depth
• 1 teaspoon paprika adds a smoky complexity that complements the seafood beautifully
• 1 teaspoon cayenne pepper adjustable depending on your heat preference
• 1 teaspoon dried oregano brings an herbal note that stands up well to the tomato acidity
• 4 cups vegetable or seafood broth forms the liquid foundation look for quality broth with minimal additives
• 2 tablespoons olive oil good quality oil makes a difference in the base flavors
• Salt and black pepper to taste always season gradually throughout cooking
• Fresh parsley for garnish brings bright color and fresh flavor at the end
• Red pepper flakes optional for serving adds customizable heat

Step-by-Step Instructions

Sauté the Base:

Heat olive oil in a large Dutch oven over medium heat until it shimmers slightly but doesn't smoke. Add chopped onions and diced green bell peppers together, stirring occasionally for about 5 minutes. Look for the onions to become translucent and slightly golden at the edges. This slow cooking releases their natural sweetness which builds the first layer of flavor for our stew.

Bloom the Aromatics:

Add minced garlic and all the dried spices including paprika, cayenne, and oregano to the softened vegetables. Stir constantly for about 60 seconds until intensely fragrant. This brief cooking releases the essential oils in both the garlic and spices without burning them, which would create bitterness. The pot should smell incredibly aromatic at this point.

Develop the Broth:

Pour in the diced tomatoes with their juices and the corn kernels, stirring to incorporate with the vegetable and spice mixture. Add the vegetable or seafood broth and bring everything to a gentle boil. Once bubbling, reduce heat to maintain a steady simmer for 10 minutes uncovered. This simmering time allows the flavors to meld while slightly reducing the broth for a more concentrated flavor.

Cook the Shrimp:

Season the simmering broth with salt and freshly ground black pepper to taste. Gently add the peeled and deveined shrimp to the hot broth, submerging them completely. Cook for approximately 5 minutes until the shrimp curl slightly and turn from translucent gray to opaque pink. Cut one open if unsure they're fully cooked they should be completely opaque with no gray remaining.

Finish and Serve:

Remove the pot from heat once shrimp are perfectly cooked. Taste once more for seasoning, adding more salt or pepper if needed. Ladle the stew into warmed bowls, making sure each serving gets plenty of shrimp. Sprinkle with freshly chopped parsley and offer red pepper flakes at the table for those who enjoy additional heat.

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My absolute favorite ingredient in this recipe has to be the paprika. I discovered the difference between regular and smoked Spanish paprika when making this stew for my family last winter. The depth it adds transforms this from a simple tomato broth to something with incredible complexity that makes people think you've been cooking all day.

Making It Ahead

This tomato and shrimp stew actually develops even more flavor overnight in the refrigerator. If planning to make it ahead, I recommend following all steps except adding the shrimp. Prepare the tomato base completely, cool it, and refrigerate. When ready to serve, bring the base back to a simmer and add fresh shrimp to cook just before serving. This prevents the shrimp from becoming overcooked and rubbery when reheated.

Serving Suggestions

While delicious on its own, this stew becomes a complete meal when served over a starch. Rice is my personal favorite as it soaks up the flavorful broth beautifully. For a lower carb option, try cauliflower rice or zucchini noodles. Crusty bread for dipping is absolutely non-negotiable in my household. A simple green salad dressed with lemon and olive oil makes the perfect side to balance the richness of the stew.

Easy Variations

The beauty of this recipe lies in its adaptability. You can easily substitute chicken for a different protein experience, though cooking time will increase. For a pescatarian delight, add chunks of firm white fish along with or instead of the shrimp. Vegetarians can omit the seafood entirely and add chickpeas or white beans for protein. Try adding a splash of white wine to the broth before simmering for an extra dimension of flavor, or stir in a dollop of sour cream at serving for a creamy variation.

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Recipe FAQs

→ Can I use frozen shrimp for this stew?

Yes, frozen shrimp works perfectly! Just thaw them completely before adding to the stew, and pat them dry with paper towels to remove excess moisture. This prevents the stew from becoming watery and ensures the shrimp cooks evenly.

→ How can I make this stew spicier?

To increase the heat level, you can add more cayenne pepper during cooking or incorporate a diced jalapeño with the bell peppers. Additional red pepper flakes as a garnish also provide customizable spice for individual servings. For depth, try adding a dash of hot sauce or a pinch of chipotle powder.

→ What can I substitute for seafood broth?

If seafood broth isn't available, chicken broth makes an excellent substitute. For deeper flavor, you can enhance regular vegetable broth with a splash of clam juice or fish sauce. In a pinch, dissolving a seafood bouillon cube in water works well too.

→ What sides pair well with tomato and shrimp stew?

Crusty bread is perfect for soaking up the flavorful broth. The stew also pairs wonderfully with steamed rice, quinoa, or cauliflower rice for a low-carb option. A simple green salad dressed with lemon vinaigrette offers a refreshing contrast to the rich stew.

→ Can I make this stew ahead of time?

You can prepare the tomato base a day ahead and refrigerate it. When ready to serve, reheat the base to a simmer and add the raw shrimp to cook just before serving. This prevents the shrimp from becoming overcooked and tough while allowing the flavors in the tomato base to develop further.

→ How should I store leftover stew?

Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat until just warmed through to prevent the shrimp from becoming rubbery. The stew may thicken when chilled, so add a splash of broth when reheating if needed.