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There is nothing better than a relaxed dinner on cold winter nights. My Moroccan Seafood Stew with Argentinian Red Shrimp is an impressive dish and will definitely warm you up! This easy one pot dish is cooked up just right with Aleppo pepper and sumac along with other delicious spices. The star ingredient for this recipe is the Argentinian Red Shrimp from Trader Joe’s.
– This Moroccan Seafood Stew is packed with 27 g protein! – Parts of this easy recipe can be prepped ahead of time. – The red shrimp is cooked in a spicy tomato sauce and you can serve it with rice, quinoa, roasted potatoes, couscous or bread. – All you need is a soup pot or a dutch oven.!
1. Start with cooking the rice according to the package. 2. On medium heat, preheat a large pot or dutch oven. Add a drizzle of olive oil. When the pot is ready, add the onions and peppers. Season with a touch of salt. Turn the heat down to med/low. Cook for 8 minutes or until the onions and pepper start to sweat.
3. Add the spices and cook for 2 minutes, stirring gently. Pour in the peeled tomatoes and chicken broth. Stir to combine and let it cook for 2 minutes. An important step is to taste test your broth and see if it needs additional salt. 4. Bring the tomato sauce mixture to a boil then add the shrimp. Turn down to low heat and let the shrimp cook in the broth for 15-20 minutes, stirring gently. Shrimp is done when it is opaque.
5.Stir in the parsley right before serving. Let the stew cool for about 2-3 minutes. 6. Serve with a 1/4 to a 1/2 cup of rice and pour the Moroccan Seafood Stew over the top. 7. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 60-90 seconds.
Tips: To save on prep time, cut up your onions and peppers the night before. Also measure out the spices ahead of time and store them in a small airtight glass jar. Argentinian red shrimp can be found at Trader Joe’s in the frozen section. Defrost the bag overnight in the fridge or put it in a colander and run cold water over it for about 10 minutes. It has a lobster type of texture. You can always substitute with regular prawns if you like. Sumac can be replaced with a squeeze of lemon.
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