shrimp stew

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

olive oil

red bell pepper (diced)

scallions (thinly sliced, white and green parts separated)

cilantro

garlic (minced)

salt

red pepper flakes (or to taste)

14.5 oz can diced tomatoes

coconut milk

lime (squeezed)

In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.

Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.

Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.

Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.

Add lime juice.

To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

Easy Creole Shrimp Mofongo Recipe - delicious cajun shrimp in a spicy sweet creole stew over  mofongo! This dish takes me right back to the Caribbean!

Easy Shrimp Mofongo Recipe

For the mofongo:

green plantains

lb of chicharrón (pork rinds)

bacon,

garlic cloves, mashed

oil,

For the Creole Sauce:

butter

extra virgin olive oil

onions (chopped, about 1/2 medium onion)

green bell pepper (chopped)

yellow or red bell pepper (chopped)

celery (chopped)

paprika

Creole seasoning

dried leaf thyme

dried leaf oregano

basil

Worcestershire sauce

hot pepper sauce

pepper

(14.5 ounces each) diced tomatoes with juice

(approximately 1 2/3 cups) chicken stock ​(or vegetable stock)

green onions

tomato paste

For the Shrimp:

lb shrimp, peeled and deveined

tbsp cajun seasoning

Heat oil in a large pot or dutch...

Peel the plantains, cut them into 1 1/2-inch...

Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes as oil comes to temperature.

Remove plantains from water, and dry them with...

Remove plantains from water, and dry them with a paper towel before putting them in the hot pot with oil. Make sure any drops of water have been completely dried off.

In small batches, fry plantains for about 12...

In small batches, fry plantains for about 12 minutes at medium-low heat or until they turn very light brown.

Make sure to turn plantains as they cook.

Do not brown plaintains much - you want...

Do not brown plaintains much - you want them to stay soft and easy to mash, but the color should be a lovely dark yellow and light brown, so they are soft to the touch. Check doneness with a fork.

Remove plantains from oil, and place in to...

Remove plantains from oil, and place in to a large bowl or mortar.

Smash plantains with a pestle or the back...

Smash plantains with a pestle or the back of a spoon.

Add some mashed garlic and pieces of pork...

Add some mashed garlic and pieces of pork rinds along with crumbled bacon, smashing into the plaintains.

Once you have mashed all the plantains, mold...

Once you have mashed all the plantains, mold them into the shape of a circle or half circle using your hands - make 8 circles.

Heat butter and oil over medium-low heat in...

Heat butter and oil over medium-low heat in a medium saucepan.

Add chopped garlic, onions, peppers, and celery. Sauté...

Add chopped garlic, onions, peppers, and celery. Sauté the vegetables for about 5 to 7 minutes, until just tender.

Meanwhile, combine the paprika, Creole seasoning, thyme, oregano,...

Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.

Stir tomatoes into the vegetables then add the...

Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.

Add chicken or vegetable stock and bring to...

Add chicken or vegetable stock and bring to a boil. Stir in the sliced green onions.

Add shrimp to pot.

Continue boiling, uncovered, for 10 minutes. Most of...

Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away, and shrimp will turn bright pink and opaque.

Stir in the tomato paste and butter until...

Stir in the tomato paste and butter until well blended into the sauce.

Serve immediately over mofongo in large, deep dish...

Serve immediately over mofongo in large, deep dish or bowl.

This easy recipe for Shrimp Stew is based on the tradition Brazilian dish of &quot;moqueca de camarão&quot;. Coconut milk and tomato sauce creates the base for the sauce. Colorful peppers and vine tomatoes dress up the dish while cilantro adds brightness and good flavor.

Easy Shrimp Stew

shrimp

onion

garlic, (minced)

tomato sauce/ marinara sauce

whole bell pepper (or

vine tomatoes, (whole)

salt and pepper, (to taste)

tsp crush red pepper flakes

lemon

In a large skillet heat oil. Add shallots (you can sub for yellow onion) and garlic, saute until soft and fragrant.

Add tomato sauce and coconut milk. Give the sauce a stir.

Add in shrimp and season with salt and pepper, to taste.

Top shrimp with bell pepper slices and snuggle in vine tomatoes in sauce. Add the crushed pepper flakes or any whole hot pepper that you like (this is the time you add pimenta malagueta if using!)

Add a handful of fresh cilantro without chopping and cover. Let it simmer on medium low for 10-12 minutes. If needed give the shrimp a stir to make sure all is submerged in sauce and getting properly cooked.

Top dish with more cilantro and give it a squeese of fresh lemon juice. Serve with rice.

This Easy Shrimp Stew is a great option when you want something a little different for dinner. It's spicy and comforting and will warm you up from head to toe. And what's more, it uses ingredients you can just pull out of your freezer and pantry - no tedious chopping or other prep!

tomatoes

frozen bell pepper and onion strips ((1 bag))

red pepper flakes ((adjust up to 1 teaspoon if you like it spicy!))

oregano

raw shrimp, cleaned

In a large saucepan over medium heat, combine the diced tomatoes and frozen pepper and onion strips.

Add the salt, pepper, red pepper flakes, and oregano, and bring to a simmer.

Add the shrimp, and simmer about 5-10 minutes, stirring occasionally, until the shrimp are done.

https://embed.mediavine.com/videos/sh1mgxrkzcjcclpxcpxt

This Easy Shrimp Stew is a great option when you want something a little different for dinner. It’s spicy and comforting and will warm you up from head to toe. And what’s more, it uses ingredients you can just pull out of your freezer and pantry – no tedious chopping or other prep!

Easy, comforting shrimp stew, cooked in a Mediterranean-style rustic chunky tomato sauce! Loads of flavor from fresh garlic, onions, bell peppers and warm spices. You'll want to make this for close friends and family, adding your favorite bread to sop up all the goodness (and maybe a bottle of your favorite wine.) 

Baked Shrimp Stew in a Mediterranean Chunky Tomato Sauce

Extra virgin olive oil

red onion, chopped

bell pepper, cored, chopped

garlic cloves, chopped

½ coriander

sumac

tsp cumin

tsp red pepper flakes

½ tsp ground green cardamom

water

Kosher salt and black pepper

½ lb large shrimp

parsley leaves, chopped

pine nuts, optional

sesame seeds, optional

Lemon

Preheat the oven to 375 degrees F and position an oven rack in the middle

In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.

Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.

Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)

Transfer to heated oven and bake for about 7 to 9 minutes or so (depending on your oven), then uncover and broil very briefly till shrimp is ready (shrimp is ready when it turns from gray to a translucent pink in the thickest parts.)

I have never tried shrimp stew, but this one sounds so delicious! So flavorful and yummy. I cannot wait to try! Thanks for sharing.

This stew sounds so delicious! It's the perfect weeknight meal since it only takes 35 minutes to make! Thank you for sharing :)

I made this last time you featured it, and this is the dish that really got me hooked on this style of eating. It is a wonderful dish, so comforting and such good flavor. And I have been hooked and made many of your recipes since. As a matter of fact, I am off to make a new one (to me) here in a fewa

Everyone enjoy this dish. Going to make it many more times.  It's a keeper and giving the recipe to family and friends.

I had shrimp in that needed to be cooked, so have changed the quantities to suit but absolutely gorgeous for a Monday night tea :)

Dear Suzy, as we here in England approach the coldest and shortest of days we can take some some cheering up but this dish did the job magnificently!  My partner had had a particularly miserable day and her mood wasn't improved when I told her we were having Shrimp Stew. Just seeing her face at the first taste and watching the happiness spread was just the best feeling. Thank you for your continued inspiration, Very Best Wishes, John

Very nice recipe. Warm and delicious. I made 1/2 the recipe as there is only 2 of us. I did end up adding a full 28 ounce can of diced tomatoes as it seemed a bit dry and I had to substitute allspice for the cardamom as I had none in the house And used green papper rather than red pepper.  I had no pine nuts. I love finding new recipes and this is one we both enjoyed very much.

Awesome recipe from Mediterranean Dish as usual! Followed the recipe pretty much to a T, but added chickpeas  and okra. :) Thank you so much!

Very nice recipe! I'm curious about the sesame seeds, which were hardly detectable. What was their intended role? Also, though I love the idea of the pine nuts, I was surprised that they weren't all that noticeable.

This is a new 5 star for me! With a few variations,,,,,,,,pine nuts are ridiculously expensive so I blanched some almonds, sliced and toasted them along with the sesame seeds. From one of your other shrimp recipes, I enjoyed the combination of Italian sausage with shrimp, so I thin sliced a medium hot Italian sausage, browned it and set aside until adding the shrimp later. Wow! Suzy strikes again. If she didn't enjoy the results so much, my wife would be jealous of my time with Suzy.

Suzy another truly amazing recipe! I made your Mediterranean Shrimp Pasta last night that was Wow and tonight this incredible recipe. My goodness everything is so delicious. Once again the taste buds were definitely doing the happy dance . Cooking and eating recipes like this make eating a tremendous joy . Now what to make next ? I’m sure whatever recipe of yours I choose to make will be WOW ! The Mediterranean Dish is my go to place for wonderful recipes.

An One-Pot Brazilian Shrimp Stew made from sauteed vegetables and shrimp cooked in coconut milk in less than 30 minutes. The perfect dish for Lent, Easter, or a weeknight meal any time of the year!   

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Top 6 shrimp stew recipes from across the web

The most viewed shrimp stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Shrimp in Coconut Milk, Toma...

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Baked Shrimp Stew in a Mediterranea...

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The most viewed shrimp stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine