Moroccan Seafood Stew with Argentinian Red Shrimp
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.
Equipment
Ingredients
- 1 28 ounces peeled tomatoes
- 1 14.5 ounces chicken broth
- 1 pound Argentinean red shrimp
- 2 tablespoons olive oil extra virgin
- 1 medium white onion small diced
- 2 large red bell peppers small diced
- 1/4 cup italian parsley use extra for garnish
- 2 cups white rice, cooked
spice blend
- 2 teaspoons granulated garlic
- 2 teaspoons cumin ground
- 1 1/2 teaspoons paprika sweet paprika
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon coriander
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper
- kosher salt as needed
Instructions
- Cook rice according the package. On medium heat, preheat a Dutch Oven and add the olive oil. When ready, add the onions and peppers. Add a touch of salt. Turn the heat down to med/low. Cook for 8 minutes or until the onions and pepper start to sweat.
- Add the spices and cook for 2 minutes, stirring gently. Then add the peeled tomatoes and chicken broth. Give it a good stir to combine and let it cook for 2 minutes. Taste test your broth and see if it needs additional salt.
- Bring the sauce to a boil then add the shrimp. Turn the heat down to low and let the shrimp cook in the broth for 15-20 minutes, stirring gently. Shrimp is done when it is opaque.
- Stir in the parsley right before serving.
- To serve, add 1/4 - 1/2 cup of rice to a bowl and pour the Moroccan Seafood Stew over the top.
Notes
Notes:
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.
Scallops and squid are a great addition to this seafood stew. Any white fish fillets or good quality fish like sea bass, salmon or a cod fillet can be used to make this a moroccan fish stew.
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.
You can add tomato paste for more depth.
This dish is spicy. (according to my husband LOL) But if you would like to take the heat down, you can omit the cayenne or use less or add a 1/2 tsp ground black pepper instead.
Aleppo pepper and Sumac can be found at World Market and other specialty stores. Some retail grocery stores like Safeway carry it but the best prices are at World Market.
Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 306kcalCarbohydrates: 29gProtein: 27gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 183mgSodium: 410mgPotassium: 583mgFiber: 3gSugar: 2gVitamin A: 1157IUVitamin C: 16mgCalcium: 143mgIron: 3mg
Tried this recipe?Let us know how it was!