Tomato and Shrimp Stew

I still remember the first time I made this stew. It was during a vacation on the coast, when a local fisherman offered me shrimp so fresh they practically glowed in the afternoon sun. With some ripe tomatoes I had bought at the market that morning and a few basic spices, I improvised this stew, which has since become a signature recipe in my home.

What began as a necessity—to prepare something quick but delicious with fresh ingredients—transformed into one of those dishes that brings back memories of sea breezes and relaxed conversations. Every time I cook it, my kitchen fills with aromas that transport me back to that vacation, and that feeling of well-being is exactly what I hope to share with you through this recipe.

Plus, this stew improves with age, meaning leftovers the next day will be even tastier once the flavors have had time to fully blend.

Necessary ingredients

• 450 g large shrimp: peeled and deveined
• 2 cups diced tomatoes: canned or fresh
• 1 cup of corn kernels: fresh, frozen, or canned
• 1 green bell pepper: diced
• 1 medium onion: chopped
• 3 cloves of garlic: finely chopped
• 1 teaspoon of paprika:
• 1 teaspoon cayenne pepper: adjust to taste
• 1 teaspoon dried oregano:
• 4 cups of vegetable or seafood broth:
• 2 tablespoons of olive oil:
• Salt and black pepper: to taste
• 1 tablespoon chopped fresh parsley: for garnish
• Red pepper flakes: optional, for serving
• Crusty bread or white rice: as a side dish

Step-by-step instructions

1. Preparation of the aromatic base

In a large pot or Dutch oven, pour the olive oil and heat it over medium heat. Once the oil is hot, add the chopped onion and diced green bell pepper. Sauté these ingredients together until the onion becomes translucent, which should take approximately 5 minutes. During this process, stir occasionally to ensure even cooking. This aromatic base will form the foundation of flavors upon which we will build our stew.

2. Adding spices and flavorings

Now it's time to intensify the aromas. Add the finely chopped garlic, paprika, cayenne pepper, and dried oregano to the pot. Cook this mixture for an additional minute, stirring constantly to prevent the garlic from burning. You'll soon notice how the kitchen fills with an irresistible aroma as the spices release their essential oils and flavors. This step is crucial to awakening the aromatic profile of our stew.

3. Adding the main ingredients

Next, stir in the diced tomatoes (be sure to include their juice if using canned tomatoes) and the corn kernels. Mix all the ingredients until well combined, allowing the flavors to begin to blend. Then, carefully pour the vegetable or seafood broth into the pot. Bring the mixture to a boil, and once it begins to boil, reduce the heat so the stew can simmer for approximately 10 minutes. This slow cooking period allows all the ingredients to blend harmoniously.

4. Cooking the shrimp and adjusting the seasoning

After the simmering period, it's time to adjust the flavor of the stew. Taste a little of the broth and add salt and black pepper as needed, remembering that the shrimp will also contribute some natural saltiness. With the stew now seasoned, gently add the shrimp to the pot. Cook until the shrimp turn pink and are fully cooked, which generally takes about 5 minutes. It's important to monitor this process closely, as shrimp cook quickly and can become rubbery if overcooked.

5. Final presentation and service

Once the shrimp are perfectly cooked, remove the pot from the heat. For a final touch of freshness and color, sprinkle freshly chopped parsley over the stew. If you prefer a little more heat, add some red pepper flakes to suit your personal taste. Serve the stew hot, ideally accompanied by good crusty bread to dip into the savory broth or on a bed of white rice that will absorb all those delicious flavors.

Serving Suggestions

This versatile stew can be presented in different ways depending on the occasion:

• For a casual dinner: Serve directly in deep bowls accompanied by lightly toasted sourdough bread for dipping in the broth.
• As an elegant main dish: Serve on a bed of brown rice or quinoa for a nutritious and complete meal. Add a lemon wedge to the side of the plate for an extra touch of citrus.
• For a special brunch: Serve in small bowls as a sophisticated starter, accompanied by a glass of dry white wine.
• Tapas version: For an informal gathering, serve small portions in individual glasses as part of a selection of varied tapas.

Recipe variations

This recipe is extremely adaptable. Here are some delicious variations to explore:

• Mediterranean version: Add 1/2 cup of pitted Kalamata olives and 2 tablespoons of capers during the last few minutes of cooking. Finish with a little crumbled feta cheese just before serving.
• Creamier option: Add 1/2 cup of heavy cream or coconut milk at the end of cooking for a richer, creamier stew. Adjust the salt after adding these ingredients.
• Variation with chorizo: Add 100g of thinly sliced Spanish chorizo at the beginning, cooking it alongside the onion and pepper to infuse the oil with its smoky, spicy flavor.
• For seafood lovers: Turn this stew into a seafood feast by adding 200g of cleaned mussels and/or 150g of squid cut into rings along with the shrimp. Adjust the cooking time accordingly for each type of seafood.

Tips for preparing ahead

• Prep ahead: You can chop all the vegetables and measure the spices up to two days in advance. Store them in separate airtight containers in the refrigerator.
• Partial cooking: The basic stew (without the shrimp) can be prepared up to a day in advance. When you're ready to serve, reheat the stew until hot, then add the fresh shrimp and complete the recipe.
• Storage: Leftovers keep well in the refrigerator for up to 2 days in an airtight container. Keep in mind that the shrimp may lose some of their ideal texture after the first day.
• Freezing: If you plan to freeze, it's best to do so without the shrimp. When you're ready to eat it, thaw the base, heat it, and add fresh shrimp during the last few minutes of cooking.
• Reheating: Heat gently, avoiding vigorous boiling to maintain the texture of the shrimp if already included.

Chef's Notes

• Flavor Secret: For a deeper flavor, consider lightly toasting the dried spices in a pan before adding them. This releases their essential oils and adds an extra dimension to the dish.
• Shrimp Selection: Whenever possible, choose fresh, medium-large shrimp (21-25 per pound). Their texture and flavor are superior to smaller shrimp, which can easily overcook.
• The corn trick: If you're using fresh corn on the cob, save the cobs and add them to the broth while the base stew is cooking. Remove them before adding the shrimp. They'll add an additional natural sweetness.
• Acidity Balance: If the tomatoes are too acidic, a pinch of sugar (about 1/4 teaspoon) can perfectly balance the flavor without over-sweetening the stew.
• Professional presentation: For a restaurant-quality look, reserve some shrimp and parsley to place on top just before serving. This small visual detail makes a big difference in the presentation.

Frequently Asked Questions

• Can I use frozen shrimp? Yes, but be sure to thaw them completely and pat them dry with a paper towel before adding them to the stew. Excess water can dilute the flavors and affect the final consistency.
• I don't have cayenne pepper, what can I use instead? You can substitute it with red chili flakes, hot sauce, or even a pinch of chili powder. If you prefer a milder version, simply omit it or reduce the amount.
• Can this stew be made in a slow cooker? Absolutely! First, sauté the onion, bell pepper, and spices in a pan, then transfer everything to the slow cooker along with the tomatoes, corn, and broth. Cook on low for 3-4 hours.

Frequently Asked Questions About Recipes

→ Can I use frozen shrimp?

Yes, but thaw them completely and pat dry to prevent excess water from diluting the stew.

→ What can I substitute for cayenne pepper?

Try red chili flakes, hot sauce, or a pinch of chili powder. For a milder taste, reduce or omit it entirely.

→ Can this stew be made in a slow cooker?

Yes. Sauté the aromatics first, then cook in the slow cooker on low for 3–4 hours, adding shrimp in the last 30 minutes.

→ What type of tomatoes work best?

Canned diced tomatoes are convenient and flavorful. If using fresh, choose ripe Roma or plum varieties.

→ How can I thicken the stew?

Mix 1 tbsp of cornstarch with 2 tbsp cold water and stir into the simmering stew until thickened.