Mediterranean Tomato And Shrimp Stew

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Mediterranean Tomato And Shrimp Stew: A Taste of Sunshine in a Bowl

Craving a vibrant, healthy, and utterly delicious meal that transports you straight to the sun-drenched shores of the Mediterranean? Look no further than our Mediterranean Tomato and Shrimp Stew! This flavorful dish is a celebration of fresh ingredients and simple cooking techniques, resulting in a stew that’s both comforting and incredibly satisfying.

Our stew begins with a base of sweet, ripe tomatoes, simmered to perfection with fragrant garlic, onions, and a medley of Mediterranean herbs like oregano and basil. A splash of dry white wine adds depth and complexity, enhancing the natural sweetness of the tomatoes.

Succulent shrimp, the star of the show, are gently simmered in the tomato sauce until perfectly pink and tender. Their delicate flavor complements the rich tomato base beautifully, creating a harmonious balance of tastes.

What truly sets this stew apart is its versatility. Enjoy it as a light and flavorful lunch, a hearty and satisfying dinner, or even as an appetizer served with crusty bread for dipping. You can customize it to your liking by adding other Mediterranean staples such as Kalamata olives, capers, or artichoke hearts.

Mediterranean Tomato and Shrimp Stew is more than just a recipe; it’s an experience. It’s a taste of sunshine, a celebration of fresh, wholesome ingredients, and a reminder that the best meals are often the simplest. Quick to prepare and easy to customize, this stew is guaranteed to become a family favorite. Try it tonight and bring a little Mediterranean magic to your table! It pairs perfectly with a crisp Sauvignon Blanc or a light Pinot Grigio. Bon appétit!

Mediterranean Tomato And Shrimp Stew Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzlingmedium red onion, finely chopped1 (14-ounce) can whole, peeled plum tomatoes, juices reserved1 teaspoon granulated sugar, plus more to taste3⁄4 teaspoon ground cumin1⁄4 teaspoon ground allspiceSea salt and ground black pepper1 to 2 jalapeños, finely chopped, plus more to taste3-4 garlic cloves, chopped1 tbsp of vinegar1 pound raw medium shrimp, peeled and deveined, tails removedCoarsely chopped parsley leaves, for serving

Steps

In a pan, heat 2 tablespoons extra-virgin olive oil over medium.Add the onion and cook, stirring occasionally, until softened, about 10 minutes.Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.Meanwhile, mash the jalapeño, garlic, and 1/2 teaspoon salt together using a mortar and pestle for a few minutes, or finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms.Add to the tomato sauce and stir to combine.Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.Add vinegar at this point.When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño).Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.To serve, drizzle with a generous amount of extra-virgin olive oil and garnish with parsley.Serve with white rice or toasted sour dough bread.