Pepper Shrimp & Zucchini Stew

Colorful, flavorful and just a hint spicy, this gorgeous shrimp stew will warm your bones and your spirit. It’s quick and simple to make too! You can have it on the table in about 30 minutes.

My son and I went out on our weekly trip to the coffee shop and then to Costco today. Usually my daughter joins us, but today she was too sleepy, said she couldn’t get to sleep last night. I hadn’t had much to eat before we left, but wasn’t too worried about it. Just a few samples at Costco are usually enough to tide me over with my little appetite.  Well today, after Costco (and just a couple tiny samples), he asked if I wanted to go for a walk. Hey, sure, why not? So we stopped at our favorite park on the way home. We walked around the gardens as he played Pokemon Go and collected poke balls, caught a few pokes and spun the gyms a few times. I stopped and smelled the roses and admired the beautiful flowers and trees (which we both agree we love so much). As we walked, we talked about random things and overall just enjoyed the slightly damp, cool morning and the occasional raindrop. Not enough rain to get us wet, just enough to knock the pollen out of the air. We were definitely grateful for THAT.

This little walk was quite pleasant and as we headed home, we both reflected on the morning and agreed it was a very nice outing. However, my body was starting to talk to me, reminding me that I hadn’t eaten anything substantial yet today and maybe I ought to get started on that?

As we were driving home. I took stock in my mind of what I have in the fridge: just a few veggies from my mom and dad’s garden left … one zucchini in particular that I wanted to put to good use, and I realized I was definitely craving shrimp. So when I got home, I dug through the vegetable drawer and discovered a couple peppers, an onion, some garlic, pulled the shrimp out of the freezer and got it defrosting in a bowl of water as I began to work on my creation. An odd choice of ingredients for a breakfast, it was definitely more of a lunch and hey, it was after noon by the time I was making this, so yes, lunchtime!

I was heading for more of a saucy shrimp with veggies, but after I tossed in all the tomatoes, there was quite a bit of juice in the pan. Ah, so it’s a stew I’m heading for, I thought as I tossed in the shrimp. After the photos, as I was starting to dig in and finally EAT my stew, I realized I chose the wrong utensil. Duh! You need a spoon for a proper stew, to take in all that lovely broth. But I stubbornly persisted with my fork, too hungry to get up AGAIN and go get a spoon. NEXT time I’ll use a spoon. I’m so glad there is plenty left because I can’t wait to eat this again. It’s going to be a cool, chilly week and a nice seafood stew will be just perfect.

Pepper Shrimp & Zucchini Stew

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 - 4 servings 1x

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Ingredients

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• 1 Tablespoon grass-fed butter (such as Kerrygold)
• 1 teaspoon extra virgin olive oil
• 4 – 6 cloves garlic, peeled & chopped fine
• 1/2 of a red onion, peeled & chopped
• 1 green chile pepper, seeded & chopped
• 1 banana pepper, seeded & chopped
• 1 medium zucchini (about 8 inches long), chopped
• Salt free seasoning (such as Trader Joe’s 21 Seasoning Salute), Red Robin Seasoning (or your favorite seasoned salt) & fresh ground pepper
• 1 lb. cherry tomatoes, cut in quarters
• 1 teaspoon fish sauce
• 1 sprig of fresh rosemary, chopped fine
• 1/2 – 1 lb. large shrimp
• 1 sprig of fresh oregano
• Several fresh basil leaves, chopped
• For garnish: a sprinkle of aleppo pepper flakes & fresh basil leaves

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Instructions

1. In a wok or large saute pan, heat the butter and oil over medium heat until melted. Add the garlic and onion and cook until the onion is soft and translucent.
2. Stir in the peppers and zucchini and season with seasonings and pepper. Saute for a few more minutes, until the zucchini starts to get tender, then stir in the cherry tomatoes, fish sauce and rosemary and cook for about 5 more minutes, stirring occasionally.
3. Add the shrimp and cook another 5 minutes or just until the shrimp turns pink, stirring occasionally.
4. Remove from heat and stir in the herbs. Serve hot over cooked rice, barley, or quinoa (if desired) or with some nice crusty bread to soak up the juices. Garnish with a light sprinkle of aleppo pepper and some fresh basil if desired.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Serving Size: 1 bowl
• Calories: 181
• Fat: 6 g

Here’s the nutrition information. I calculated this for 3 servings, with 1/2 lb. shrimp. I would suggest upping the shrimp if you want to serve 4, because everybody is going to want a good healthy portion of shrimp, right? I love that this recipe is so low in carbs and calories, yet super filling. I like VeryWell for providing this analysis, but wish they would include more nutrients in their health analysis.

… and one more pic: a pin-worthy image! I kinda don’t want to stop gazing at this gorgeousness.