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Shrimp Stew

Published Sunday, 04 September, 2016 by Amy

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


  • 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)


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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