Print

Shrimp Stew With Rice

Shrimp Stew With Rice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Shrimp Stew With Rice is a vibrant and flavorful dish that brings the taste of the sea right to your table. This easy-to-make stew combines tender shrimp with fresh vegetables, all simmered in a zesty tomato-based broth. Perfect for family dinners or gatherings, it offers a delightful balance of spices and textures, making every bite a satisfying experience. Serve it over fluffy rice to soak up the rich flavors, and enjoy this comforting meal any night of the week.

Ingredients

Scale
  • 1 1/2 Tablespoons fresh lime juice
  • 2 cloves garlic (minced)
  • 1/4 teaspoon Mexican oregano
  • 1/4 teaspoon cumin
  • 3/4 pounds shrimp (large, peeled, deveined, tails removed)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 Tablespoons neutral oil (canola or vegetable oil work well here)
  • 1 medium sweet onion (chopped, about 1 cup)
  • 1 green bell pepper (thin sliced)
  • 1 red bell pepper (thin sliced)
  • 2 stalks celery (thick sliced)
  • 2 Tablespoons cilantro (minced)
  • 2 cloves garlic (peeled and minced)
  • 1/4 teaspoon New Mexico Red Chile Powder (or cayenne)
  • 1/4 teaspoon Mexican Oregano
  • 1/4 teaspoon cumin
  • 1 leaves bay
  • 1/3 Cup tomato paste
  • 3/4 Cups dry apple vinegar
  • 1/2 Cup water
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 Tablespoons cilantro (chopped, for topping)

Instructions

  1. Combine the lime juice, garlic, oregano, and cumin in a bowl. Mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate covered in the refrigerator for 30 minutes. Stir occasionally.
  2. Heat the neutral oil in a large heavy saucepan or Dutch oven over medium-high heat. Sauté the onions, peppers, and celery for about 5 minutes until they start to soften. Add garlic and cook until fragrant, about 30 seconds.
  3. Add cilantro, chile powder, oregano, cumin, salt, pepper, and bay leaf into the pot. Stir until well blended. Cook for an additional minute.
  4. Add tomato paste into the mixture and cook for one more minute.
  5. Pour in the apple vinegar and water. Mix well. Simmer for about 5 minutes until slightly thickened while stirring frequently.
  6. Cover the pot and let it simmer on low heat for 15 minutes.
  7. Stir in the undrained marinated shrimp into the stew mixture. Simmer for another 5-6 minutes until shrimp turn pink while stirring occasionally.
  8. Discard bay leaves from the stew. Stir in Worcestershire sauce before ladling into serving bowls over cooked white rice. Garnish with slices of jalapeno pepper or more chopped cilantro if desired.

Nutrition

Find it online: https://myrecipesbook.com/shrimp-stew-with-rice/

save me