Tomato and Shrimp Stew (Printable Version)
Succulent shrimp and tomatoes combine with corn and aromatic spices in this quick and satisfying one-pot seafood sensation.
# Ingredients:
→ Main Ingredients
01 -
1 pound large shrimp, peeled and deveined
02 -
2 cups diced tomatoes (canned or fresh)
03 -
1 cup corn kernels (fresh, frozen, or canned)
04 -
1 green bell pepper, diced
05 -
1 medium onion, chopped
06 -
3 cloves garlic, minced
07 -
1 teaspoon paprika
08 -
1 teaspoon cayenne pepper (adjust to taste)
09 -
1 teaspoon dried oregano
10 -
4 cups vegetable or seafood broth
11 -
2 tablespoons olive oil
12 -
Salt and black pepper to taste
13 -
1 tablespoon fresh parsley, chopped (for garnish)
14 -
Red pepper flakes (optional, for serving)
# Steps:
01 -
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and diced green bell pepper, and sauté until the onion becomes translucent, about 5 minutes.
02 -
Add minced garlic, paprika, cayenne pepper, and dried oregano to the pot. Cook for another minute, stirring frequently until fragrant.
03 -
Stir in diced tomatoes with their juice and corn kernels until well combined. Pour in the vegetable or seafood broth, bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
04 -
Season with salt and black pepper to taste. Gently add shrimp to the pot and cook until they turn pink and are fully cooked, about 5 minutes. Avoid overcooking.
05 -
Remove from heat. Garnish with freshly chopped parsley and sprinkle with red pepper flakes if desired. Serve hot with crusty bread or over rice.
# Notes:
01 -
This hearty stew balances the acidity of tomatoes with the sweetness of shrimp for a comforting meal.