As winter starts to set in and there is a chill in the air I can’t stop thinking about stews. Hearty, rich, and warm. They fill you up and warm you up at the same time. This one was great, not only was it the stew that satisfied my craving but it’s my newest installment of quick and easy dinners.
This stew I really loved. It was almost like a chili in consistency with really great spices. Nick, my non-tomato loving friend, only gave it a mediocre rating. So if you’re not a fan of tomatoes don’t bother. It has tomatoes, it looks like tomatoes, and it tastes like tomatoes! For me that was great though. The broth is delicious and definitely requires a nice piece of crusty bread to sop up all the juices.
yields 4-6 servings
2 T. olive oil
1 small onion, chopped
1 bay leaf
3 cloves of garlic
1 1/2 t. smoked paprika
1/4 t. red pepper flake
2 T. tomato paste
1 15 oz can diced tomatoes
2 15 oz cans cannellini (or white kidney) beans, drained and rinsed
1 cup chicken broth
1 lbs medium shrimp, peeled and deviened
salt + pepper
2 T. chopped parsley (optional)
4 large slices of bread, brushed with olive oil
1) In a large stock pot or dutch oven heat the olive oil over medium heat. Add the chopped onion and saute until soft (about 8 minutes). Add bay leaf, garlic, paprika, red pepper flake, and tomato paste and saute for an additional 1 minute.
2) Add in the tomatoes, beans, and broth and bring to a boil.
3) Tuck the shrimp into the stew and continue to boil for 8-10 minutes or until shrimp are pink and cooked through.
4) Brush bread with olive oil and place under the broiler for 1-2 minutes or until golden brown. Sprinkle the chopped parsley and serve along side the bread.
Looking for some more great dinners to use shrimp? Check out these other recipes.
|Shrimp Fra Diavolo|
|Shrimp and Cheddar Grits|