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Shrimp Stew With Rice

Shrimp Stew With Rice

Indulge in the vibrant flavors of Shrimp Stew With Rice, a delightful dish that marries tender shrimp with a zesty, savory broth enriched by colorful bell peppers and aromatic spices. This recipe is designed for ease, making it perfect for cozy family dinners or lively gatherings. With just a handful of fresh ingredients and simple steps, you can create a hearty meal that’s not only satisfying but also nutritious. Serve this stew over fluffy rice or with crusty bread to soak up every last drop of the delicious broth. Enjoy a bowlful of warmth and comfort any night of the week.

  • Total Time: 55 minutes
  • Yield: Serves 4

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)
  • 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, minced garlic, Mexican oregano, and cumin in a mixing bowl. Add the shrimp and toss well to coat. Sprinkle with kosher salt and black pepper. Cover and marinate in the refrigerator for 30 minutes.
  2. Heat neutral oil in a large heavy saucepan or Dutch oven over medium-high heat. Add chopped onion, sliced green bell pepper, sliced red bell pepper, and thick sliced celery. Sauté for about 5 minutes until vegetables begin to soften. Stir often.
  3. Add minced garlic to the pan and cook until fragrant—about 30 seconds. Then stir in cilantro, New Mexico Red Chile Powder (or cayenne), Mexican oregano, cumin, kosher salt, black pepper, and bay leaf. Cook for an additional minute.
  4. Mix in the tomato paste and let it cook for another minute to enhance its flavors.
  5. Pour in the dry white apple vinegar along with water into the vegetable mixture. Stir well and let it simmer for about 5 minutes until slightly thickened.
  6. Cover the pot and let it simmer on low heat for 15 minutes so that all flavors meld together.
  7. Stir in the marinated shrimp (without draining). Simmer for an additional 5-6 minutes or until the shrimp turn pink. Stir occasionally to ensure even cooking.
  8. Discard bay leaves from the stew. Stir in Worcestershire sauce before ladling into bowls over cooked white rice. Garnish with chopped cilantro or slices of jalapeno pepper if desired.
  • Author: Emmeline
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Sautéing/Simmering
  • Cuisine: Seafood

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 150mg

Keywords: Feel free to add other vegetables like zucchini or corn for extra nutrition. Adjust the spice level by adding more or less cayenne pepper based on your preference.

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