Description
A comforting and flavorful shrimp stew with tender potatoes, aromatic vegetables, and a touch of Cajun seasoning.
Ingredients
1/4 cup 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 tablespoons tomato paste
2 teaspoons Cajun seasoning
1 1/2 pounds small Yukon Gold or red potatoes, quartered
2 cups chicken stock
1 (28-ounce) can crushed tomatoes
1 pound 16/20 shrimp, peeled and deveined
2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, fennel, bell pepper, and garlic, then season with salt and pepper. Cook, stirring frequently, until the vegetables soften, about 5 to 7 minutes.
Stir in the tomato paste and Cajun seasoning, cooking until fragrant and the tomato paste darkens, about 2 minutes. Season again with salt and pepper.
Add the potatoes and chicken stock, and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender when pierced with a knife, approximately 20 minutes.
Stir in the crushed tomatoes and shrimp, then season with salt and pepper. Cover and cook until the shrimp are just cooked through, about 3 to 5 minutes.
Remove from heat, stir in the lemon juice, and adjust seasoning with salt and pepper.
Serve garnished with fennel fronds.
Notes
Use peeled and deveined shrimp for ease. Adjust Cajun seasoning to taste for preferred spice level. Tomato paste adds depth and richness to the stew.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 4
- Protein: 25
- Cholesterol: 195