Shrimp Stew

Photo by Stacy K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1.5 - 2

    lbs raw shrimp, peeled and de-veined

  • 5.5 oz can coconut milk

  • 32

    oz organic chicken broth (low sodium)

  • 14.5 oz can organic stewed, diced tomatoes

  • 6 oz can organic tomato paste

  • 1/2

    red onion, diced

  • 4

    cloves garlic, diced

  • Sea salt and pepper to taste

  • 1/2 - 1

    t. cayenne pepper, optional

  • 1/4 - 1/2

    t. red chili pepper flakes, optional

  • 1

    bay leaf (remember to remove before serving)

  • 2

    t. oregano

  • 1

    T. curry powder

  • 1

    T. lemon grass

  • 1

    t. ground ginger (or 1 T. fresh)

  • 1

    large carrot, thinly sliced

  • 1

    red bell pepper, seeded and chopped

  • 1/2

    bunch of asparagus, chopped

  • 1

    zucchini, cut in half then sliced

  • 1

    bundle of kale, removed from stems and chopped

Directions

Place broth and lemongrass in a large pot and bring to a full boil. Boil for about 15 minutes, then strain the broth to remove the lemon grass. To the broth, add tomatoes, tomato paste, onion and garlic and bring to a boil over medium heat. As you are waiting, add the spices. Once boiling, begin adding the veggies in the order listed, stopping after the addition of zucchini. (I cut the veggies as I add to give those that take longer to cook more time than those that take less time.) Once the carrots are tender, add the shrimp, kale and coconut milk and stir. It is done when the shrimp turn pink (only takes 3-4 minutes).

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