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Shrimp Stew

Published Sunday, 04 September, 2016 by Amy

A simple stew that doesn't take long to put together

Ingredients

  • 1 Medium Carrot
  • 1 Large Potato or 2 Medium Potatoes
  • 1 Large Onion
  • Shrimp (I use around 250 g but just one small bag of shrimp is fine)
  • 1 carton pureed tomato
  • Seasoning - I mainly use salt pepper and paprika
  • Ground garlic and ginger (can use fresh but the tubes make things easier)

Method

Peel the carrot and potatoes and cut into bite size pieces

Peel the onion and slice into 8 wedges, then separate the pieces

Heat a pot with a little olive oil (can also add some butter) and sautee the onions for a bit.

Add the garlic and ginger (I just eyeball it but around 1 teaspoon each) and let cook for 1-2 minutes.

Add the seasonings (can also throw in a stock cube for more flavour) and stir to combine.

Then add the carrot, potato and shrimp, stir for a bit and pour in the pureed tomatoes, add just enough water to ensure everything is submerged in the liquid.

Bring to a boil then turn down the heat and simmer for 15-20 minutes or until the carrots and potatoes are fork tender.

Server with some boiled basmati rice or bread to dip in the stock, and enjoy!

(In the pic I added some cooked quinoa to the stew when reheating)

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