Name: Shrimp Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/4 c. extra-virgin olive oil -; 1 small yellow onion, chopped -; 1 medium fennel bulb, chopped, plus fronds for garnish -; 1 green bell pepper, cored and chopped -; 3 garlic cloves, minced -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. tomato paste -; 2 tsp. Cajun seasoning -; 1 1/2 lb. small Yukon Gold or red potatoes, quartered -; 2 c. chicken stock -; 1 (28-oz.) can crushed tomatoes -; 1 lb. 16/20 shrimp, peeled and deveined -; 2 tbsp. lemon juice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Stew

1. 1/4 c. extra-virgin olive oil -

2. 1 small yellow onion, chopped -

3. 1 medium fennel bulb, chopped, plus fronds for garnish -

4. 1 green bell pepper, cored and chopped -

5. 3 garlic cloves, minced -

6. Kosher salt -

7. Freshly ground black pepper -

8. 2 tbsp. tomato paste -

9. 2 tsp. Cajun seasoning -

10. 1 1/2 lb. small Yukon Gold or red potatoes, quartered -

11. 2 c. chicken stock -

12. 1 (28-oz.) can crushed tomatoes -

13. 1 lb. 16/20 shrimp, peeled and deveined -

14. 2 tbsp. lemon juice -

How to cook deliciously - Shrimp Stew

1. Stage

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, fennel, bell pepper, and garlic, and season with salt and pepper. Cook, stirring often, until veggies are softened, 5 to 7 minutes. Add tomato paste and Cajun seasoning and cook, stirring, until fragrant and tomato paste has darkened, about 2 minutes. Season with salt and pepper.

2. Stage

Add the potatoes, and broth and bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender when pierced with a sharp knife, about 20 minutes. Stir in the tomatoes and shrimp and season with salt and pepper. Cover, and cook until just cooked through, 3 to 5 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with fennel fronds.