Tomato and Shrimp Stew (Printable Recipe)
Tomato shrimp stew with sweet corn, herbs, and spices—perfectly balanced and easy to make year-round.
# Ingredients You'll Need:
→ Main Ingredients
01 -
450 g large shrimp, peeled and deveined
02 -
2 cups diced tomatoes with juice
03 -
1 cup corn kernels
04 -
1 green bell pepper, diced
05 -
1 medium onion, chopped
06 -
3 cloves garlic, finely chopped
07 -
1 teaspoon paprika
08 -
1 teaspoon cayenne pepper
09 -
1 teaspoon dried oregano
10 -
4 cups vegetable or seafood broth
11 -
2 tablespoons olive oil
12 -
Salt and black pepper to taste
→ To Serve
13 -
1 tablespoon fresh parsley, chopped
14 -
Red pepper flakes, optional
15 -
Crusty bread or white rice
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and diced green bell pepper. Sauté for about 5 minutes until the onion is translucent, stirring occasionally.
02 -
Stir in finely chopped garlic, paprika, cayenne pepper, and dried oregano. Cook for 1 minute, stirring constantly to avoid burning the garlic.
03 -
Add diced tomatoes with their juice and corn kernels. Mix well, then pour in the broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
04 -
Taste the broth and adjust salt and pepper as needed. Add shrimp and cook for about 5 minutes, or until they turn pink and are fully cooked.
05 -
Remove from heat and sprinkle with chopped parsley. Add red pepper flakes if desired. Serve hot with crusty bread or over white rice.
# Extra Tips:
01 -
Add shrimp only at the end to avoid overcooking and rubbery texture.
02 -
Use ripe tomatoes or canned diced tomatoes with juice for depth of flavor.
03 -
Balance acidity with a pinch of sugar if tomatoes are too tart.
04 -
To deepen flavor, toast dried spices before adding them.
05 -
Leftover stew develops richer flavor when reheated the next day.