Name: Moroccan Shrimp Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Grapeseed oil, or more as needed - 2 tablespoons; Yellow onion, chopped - 1 medium; Carrots, sliced - 2 medium; Red bell pepper, cut into bite-sized pieces - 1 medium; Green bell pepper, cut into bite-sized pieces - 1 medium; Garlic, chopped - 4 cloves; Harissa paste - 2 tablespoons; Fire-roasted diced tomatoes, undrained - 1 (14.5 ounce) can; Tomato paste - 1 (6 ounce) can; Shrimp stock, or more as needed - 2 cups; Garbanzo beans, rinsed and drained - 1 (15 ounce) can; Uncooked medium shrimp, peeled and deveined - 1 pound; Sea salt - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Shrimp Stew

1. Grapeseed oil, or more as needed - 2 tablespoons

2. Yellow onion, chopped - 1 medium

3. Carrots, sliced - 2 medium

4. Red bell pepper, cut into bite-sized pieces - 1 medium

5. Green bell pepper, cut into bite-sized pieces - 1 medium

6. Garlic, chopped - 4 cloves

7. Harissa paste - 2 tablespoons

8. Fire-roasted diced tomatoes, undrained - 1 (14.5 ounce) can

9. Tomato paste - 1 (6 ounce) can

10. Shrimp stock, or more as needed - 2 cups

11. Garbanzo beans, rinsed and drained - 1 (15 ounce) can

12. Uncooked medium shrimp, peeled and deveined - 1 pound

13. Sea salt - 2 teaspoons

How to cook deliciously - Moroccan Shrimp Stew

1. Stage

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.

2. Stage

Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.

3. Stage

Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.