Shrimp And Potato Stew Food

ONE POT SHRIMP, TOMATO AND POTATO STEW

Steps:

• Wash the potatoes, cut them in thick slices and put the slices in a saucepan to boil for 10 minutes or until cooked but still firm. Drain and set aside.
• Meanwhile, heat the oil in a large saucepan over a medium heat. Add the chopped onion and garlic and saute for 2 minutes. Add sliced celery and chilli flakes, season and cook for 5 minutes or until softened. Add the tomato sauce, white wine and stock and cook for 15 mins. Add the shrimps (prawns), drained capers and boiled potatoes. Cook for 5 minutes more, or until the shrimps (prawns) turn pink and are just cooked. Scatter some fresh chopped parsley over the stew, then serve with toasted bread.

SHRIMP AND CHORIZO STEW

Steps:

• Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
• Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls.

SHRIMP AND SCALLOP STEW

Steps:

• Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
• In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
• Add leeks and garlic; saute until translucent, about 7 minutes.
• Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
• Cook until tender, 4-5 minutes.
• Add tomatoes, wine and 1 cup water; cover.
• Bring to a boil, and lower heat to medium; cook 5 minutes.
• Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.

CAJUN SHRIMP WITH POTATOES

Steps:

• In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.

POTATOES SAUTEED WITH SHRIMP

Steps:

• Fry potatoes in 3 T olive oil until browned and tender.
• Remove and keep warm.
• Add remaining oil to skillet, add shrimp.
• Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
• Return potatoes and mix well.

SPICY SHRIMP AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
• Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

SMOKY SHRIMP AND HALIBUT STEW

Steps:

• Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes.
• Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes.