Dive into a world of comforting flavors with this quick and easy shrimp stew recipe, perfect for a chilly evening or a cozy weekend meal. This vibrant dish boasts succulent shrimp, tender vegetables, and a rich, aromatic broth that will tantalize your taste buds. Forget complicated recipes and lengthy prep times; this stew comes together surprisingly fast, using readily available ingredients you likely already have in your pantry. The delicate balance of seafood and hearty vegetables creates a satisfying and healthy meal that's both impressive and effortless to prepare.
This simple shrimp stew is incredibly versatile, allowing you to customize it to your liking with different herbs, spices, or vegetables. Whether you prefer a spicy kick or a milder flavor profile, this recipe provides the foundation for a delicious and personalized culinary experience. Ready to create your own bowl of deliciousness? Let's get started with the step-by-step instructions below.
Tools Needed
- knife
- cutting board
- blender/food processor
- large stockpot
Ingredients
- Mexican Zucchini: 2
- Potatoes (medium): 2
- Carrots: 3
- Corn
- Tomatoes: 2
- Garlic cloves: 3
- Adobo sauce: 2 squares
- Shrimp bouillon: 1 cup
- Onion (medium): 1/2
- Olive oil: 1-2 tablespoons
- Water: 6-8 cups
- Evaporated milk: 1 can
- Cumin: 1 teaspoon
- Black pepper
- Oregano
- Cilantro: a small handful
- Bay leaves: 2
- Shrimp (peeled & cleaned): 2 pounds
- Chicken bouillon: 1 tablespoon (optional)
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Sauce
- Chop two Mexican zucchinis into large pieces and set aside in a separate bowl. These cook faster than other vegetables.
- Chop two medium potatoes (red potatoes preferred, but any kind will work) into large pieces.
- Chop three peeled carrots into small circles. Baby carrots can be used as a substitute.
- Prepare the corn. Trim the edges, then use a knife to cut around the cob and smack it to break off the kernels.
- Blend two chopped tomatoes, three garlic cloves, two squares of adobo sauce, one cup of shrimp bouillon, and water until smooth.
- Chop half a medium onion into small pieces.
Step 2. Simmer the Stew
- Heat 1-2 tablespoons of olive oil in a large stockpot. Add the chopped onions and sauté for 1-2 minutes.
- Add the blended sauce to the stockpot.
- Add 6-8 cups of water (leaving room for vegetables), 1 can of evaporated milk, 1 teaspoon cumin, black pepper, oregano, a small handful of cilantro, and two bay leaves. Mix well.
- Bring to a boil, then add corn, carrots, and potatoes. Boil for 10-15 minutes.
Step 3. Cook the Shrimp and Zucchini
- add 1 tablespoon chicken bouillon).
- Add the Mexican zucchini and boil for another 10 minutes.
Step 4. Rest and Serve
- Once ready, cover and set aside until serving.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- You can use pre-cut frozen corn if preferred.
- Adjust the amount of chicken bouillon to your taste preference.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 70-80g
- Protein: 45-55g
FAQs
1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely before adding them to the stew to prevent overcooking.
2. What can I substitute if I don't have white wine?
Chicken broth or even just extra shrimp stock will work well as a substitute for the white wine. The flavor will be slightly different, but still delicious!
This quick and easy shrimp stew is the perfect solution for a weeknight meal or a comforting weekend treat. Enjoy the warmth and deliciousness of this simple yet satisfying recipe, perfect for sharing with friends and family. So grab your ingredients and get cooking – your taste buds will thank you!