Are you craving shrimp stew served in rustic clay cookware, sizzling hot right from the oven? Cheesy shrimps and mushrooms are so scrumptious, the only other thing you will need is a slice of bread to dip into the juices. Well, maybe not only one slice.
Are shrimps and prawns the same thing?
Yes and no. Shrimps and prawns are different with respect to the type of water they live in, the animal family they belong to, the way they carry their eggs and the shape of their legs. Luckily when cooked the flavor and texture of shrimps and prawns are quite the same. So do not be concerned, you can use shrimp or prawns for all recipes. I will refer to shrimps in this post, please keep in mind that if you have prawns it is totally fine.
Buying and thawing shrimps
Try to buy shrimps that have been raised and/or caught with sustainable fishing. Decide on the size you prefer and whether you want to buy frozen or fresh shrimp.
- If buying frozen shrimps thaw only the amount you will use.
- It is a good idea to freeze shrimps in batches you will need.
- Do not re-freeze, it is unhealthy and even dangerous.
- Keep away from using a microwave to thaw, they will become chewy.
- Do not cook before thawing, they will become rubbery.
- Thawing should not be with warm water, they easily get cooked.
- The easiest way to thaw shrimps is to put them in a colander and keep them under running cold water until thawed.
- A better – water-saving – method is to put them in a bowl of cold water, then shortly rinse.
- If buying fresh shrimps make sure you will use them on the day of purchase or latest the next day. Keep in mind that they were most probably frozen before, so do not refreeze and keep too long in the fridge before cooking.
How to cook shrimp stew?
Start with preparing the veggies. Chop a red pepper and a tomato. Slice the mushrooms and two spring onions do not cut them too thin.
Cook in layers using a large skillet. Using individual terra cotta pots for baking and then serving with these will be very impressive indeed.
- First, cook the mushrooms and peppers with olive oil and butter. When peppers are softened add the chopped tomatoes. Cook for about five minutes. Than transfer to an oven-safe dish.
- Than cook the shrimps and crushed garlic. When the shrimp changes color it is a sign that they are almost ready. Move to the oven-safe dish too. Do not overcook.
- Scrape remaining juices with a tablespoon of vinegar and sauté the final layer of chopped spring onions.
Mushroom and red peppers 
Sauteed Shrimp 
Layers of shrimp stew
- Sprinkle with grated parmesan cheese.
- Bake in a preheated oven at 180° Celsius (350° F) for about 10-15 minutes, until the cheese, is melted and golden brown.
You can serve this delicious Shrimp Stew as a main dish or as a side. Be ready with a piece of sour bread or any other bread of your choice to dip in the juice.
If you liked this recipe try my Roasted Whole Fish with Potatoes recipe next time.
Shrimp Stew
Ingredients
- 150 grams shrimps peeled
- 200 grams mushrooms sliced
- ½ red pepper
- 1 tomato chopped
- 2 spring onions chopped
- 3 garlic cloves crushed
- 100 grams mozzarella grated
- 1 tablespoon butter divided
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- 2 bay leaves
- 1 teaspoon red chilli pepper
- 1 tablespoon white vine vinegar
Instructions
- Take out the seeds and cut off the white parts of the red onion and cut into small cubes.
- Slice the mushrooms, do not cut too thin.
- Chop the tomato
- Melt half of the butter together with the olive oil in a skillet.
- Add the mushrooms and the peppers into the skillet and saute until they start to soften.
- Pour the peppers and mushrooms into a baking dish.
- Rinse the already peeled shrimps and pat dry with a paper towel.
- Use the same skillet, add a half a tablespoon of butter. Once the butter is melted toss in the shrimps and crushed garlic cloves.
- Season the shrimps with two bay leaves, a pinch of black pepper and hot chilli powder.
- Cook for 2-3 minutes or until the shrimps start changing color and they are well coated with the seasonings.
- Transfer the shrimps on to the baking dish. Discard the bay leaves.
- Using the same skillet add chopped spring onions, salt and a tablespoon of vinegar to scrape the bottom of the skillet. Mix to slightly cook the spring onions and pour all the contents of the skillet on top of the shrimps.
- Add grated mozzerrella on top of the baking dish to cover everything.
- Bake in a preheated oven at 180° Celsius (350° F) until the cheese is melted and golden brown.
- Serve as a side or main dish. Enjoy.
Notes
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