Shrimp Stew

Here’s a hearty, flavorful Shrimp Stew recipe—perfect for a cozy meal. This version is lightly spiced, tomato-based, and full of aromatic vegetables.

---

Ingredients (serves 4)

• 1 lb raw shrimp, peeled and deveined

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 bell pepper, chopped

• 2–3 cloves garlic, minced

• 1–2 teaspoons paprika (smoked or sweet)

• 1 teaspoon dried thyme

• ½ teaspoon cayenne pepper (optional, for heat)

• 1 can (14.5 oz) diced tomatoes

• 2 cups seafood or chicken broth

• 2 medium potatoes, diced

• 1 cup corn kernels (fresh, canned, or frozen)

• Salt and black pepper to taste

• Fresh parsley or cilantro for garnish

---

Instructions

1. Sauté vegetables:

   • Heat olive oil in a large pot over medium heat.

   • Add onion, bell pepper, and garlic. Cook 3–5 minutes until soft and fragrant.

2. Add spices:

   • Stir in paprika, thyme, cayenne, salt, and pepper. Cook 1 minute to release flavors.

3. Add tomatoes and broth:

   • Pour in diced tomatoes and broth. Bring to a gentle boil.

4. Cook potatoes:

   • Add diced potatoes and simmer for 10–15 minutes until potatoes are tender.

5. Add shrimp and corn:

   • Stir in shrimp and corn. Cook 3–5 minutes until shrimp are pink and opaque.

6. Adjust seasoning:

   • Taste and add more salt, pepper, or spices if needed.

7. Serve:

   • Garnish with fresh parsley or cilantro. Serve hot with crusty bread or over rice.

---

Tips

• For extra richness, stir in ½ cup coconut milk at the end for a creamy version.

• Shrimp cooks quickly—don’t overcook or it becomes rubbery.

• You can swap potatoes for sweet potatoes for a slightly sweeter flavor.

---

If you want, I can also give a Caribbean-style shrimp stew version that’s spicy, slightly sweet, and uses coconut milk and allspice for authentic tropical flavor. It’s amazing for winter or holiday dinners. Do you want me to do that?