This Tomato and Shrimp Stew is a warm and hearty dish that combines fresh tomatoes with juicy shrimp. It’s perfect for a cozy meal, packed with flavor and a bit of spice!
I love how quick this stew is to make; just toss everything in one pot, and you’ll have a delicious dinner in no time. It’s great over rice or with some crusty bread to soak up all that tasty sauce!
Key Ingredients & Substitutions
Shrimp: Fresh large shrimp are ideal for this stew. If you can’t find them, frozen shrimp work perfectly as well. Just thaw them appropriately before cooking. For a budget-friendly option, you can substitute shrimp with diced chicken or even chickpeas for a vegetarian version.
Tomatoes: Using fresh tomatoes brings great flavor, but canned diced tomatoes are a convenient alternative and still delicious. If possible, choose those packed in juice to enrich your stew. You could also use crushed tomatoes for a smoother texture.
Corn: Fresh corn adds sweetness, but frozen corn is just as good and will save on prep time. If you prefer a different flavor, try adding black beans for a different twist, or skip it altogether if corn isn’t your favorite.
Spices: Paprika is essential for flavor. If you want a milder seasoning, you can use sweet paprika or even smoked paprika for a hint of smokiness. For cayenne pepper, adjust to your spice preference or substitute with chili powder.
How Do You Get the Most Flavor from the Vegetables?
Getting the maximum flavor from your vegetables is crucial for this stew. Start by ensuring you sauté the onions and bell pepper until they are nicely softened and aromatic. This step helps build a base of flavor.
- Heat the olive oil over medium heat before adding the chopped onion and green bell pepper.
- Sauté until the onion is translucent for about 5 minutes. This enhances the natural sweetness.
- Adding garlic and spices right after keeps them from burning. Cook just until fragrant!
This technique ensures that the vegetables release their flavors and truly shine in your delicious stew!
How to Make Tomato and Shrimp Stew?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 cups diced tomatoes (canned or fresh)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 4 cups vegetable or seafood broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for serving)
How Much Time Will You Need?
This delicious Tomato and Shrimp Stew will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes chopping and measuring ingredients, and then about 20 minutes cooking everything together. It’s quick, hearty, and perfect for a comforting meal!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot or Dutch oven, pour in the olive oil and heat it over medium heat. Once the oil is warm, add the chopped onion and diced green bell pepper. Sauté them together until the onion becomes translucent, which should take about 5 minutes. This step will build a nice foundation of flavor!
2. Add the Aromatics:
Now it’s time to make everything smell amazing! Add the minced garlic, paprika, cayenne pepper, and dried oregano to the pot. Cook this mixture for another minute, stirring often until you can really smell the spices. This will bring the flavors to life!
3. Mix in the Good Stuff:
Next, stir in the diced tomatoes (make sure to include their juice) and the corn. Mix everything until well combined. Then, carefully pour in the vegetable or seafood broth, bringing the mixture to a boil. Once it reaches a boil, reduce the heat to let it simmer for about 10 minutes. This allows all the ingredients to meld together beautifully.
4. Season and Add Shrimp:
After the mixture has simmered, it’s time to season it! Add salt and black pepper to taste. Then, gently add the shrimp into the pot. Cook the stew until the shrimp turns pink and is fully cooked, which should take about 5 minutes. Be careful not to overcook the shrimp!
5. Finish and Serve:
Once the shrimp is cooked, remove the pot from the heat. Give your stew a final garnish with freshly chopped parsley and sprinkle red pepper flakes if you like a bit of extra heat. Serve the stew hot, and enjoy it with some crusty bread or over rice for a delightful meal!
This flavorful stew captures the freshness of tomatoes and the sweetness of shrimp, making it a hearty and delicious dish. Enjoy!
Can I Use Different Types of Tomatoes?
Absolutely! If you prefer fresh tomatoes, you can use about 4-5 medium-sized ripe tomatoes, chopped. For a richer flavor, substitute with San Marzano tomatoes or a mix of different types. Just remember to adjust seasoning since fresh tomatoes may be less acidic than canned.
What Can I Substitute for Shrimp?
If you’re not a fan of shrimp or need a substitute, you can use chicken, fish, or even tofu for a vegetarian option. Just adjust the cooking time accordingly; chicken may take longer, while fish should cook fairly quickly, like shrimp.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of water or broth to maintain moisture if needed. You can also freeze the stew for up to 3 months—just make sure to cool it completely before transferring it to the freezer!
Can I Make This Stew Spicier?
Absolutely! If you like it spicier, feel free to add more cayenne pepper or toss in some chopped jalapeños or habaneros when cooking the onions. You can also serve it with extra red pepper flakes on the side for those who want an added kick!
