Shrimp Stew
Absolutely delicious and extremely easy. Do not miss this recipe.
Servings 6 servings
Calories 276kcal
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
Size of shrimps is not important for this recipe. If using frozen shrimps make sure to thaw thoroughly before using.
Baking and serving in individual clay cooking pots will make this dish more impressive.
You can add frozen corn for additional color or thyme flakes for additional flavor.