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Spicy Moroccan Shrimp Stew
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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings

Ingredients
- 2 tablespoons grapeseed oil, or more as needed
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 1 medium red bell pepper, cut into bite-sized pieces
- 1 medium green bell pepper, cut into bite-sized pieces
- 4 cloves garlic, chopped
- 2 tablespoons harissa paste
- 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 2 cups shrimp stock, or more as needed
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 teaspoons sea salt
Instructions
1
Preheat a Dutch oven over medium heat.
2
Heat oil in the pot and let it warm up for a minute before adding the onion. Cook the onion, stirring frequently, until it's translucent and slightly softened, which should take about a minute.
3
Add the carrots and bell peppers to the pot; cook them, stirring occasionally, until they start to soften and become slightly tender, which should take another minute.
4
Introduce the garlic into the mix and stir in 1 tablespoon of harissa; blend everything together.
5
Pour in the fire-roasted tomatoes with their liquid and stir to combine all the ingredients.
6
Mix in 1 tablespoon of tomato paste and the remaining 1 tablespoon of harissa until everything is well incorporated.
7
Gradually pour in the stock, stirring constantly to ensure that all ingredients are fully combined and there are no lumps.
8
Add the garbanzo beans to the pot.
9
Reduce the heat and let the stew simmer, stirring occasionally, for 15 to 20 minutes.
10
If the stew appears too dry, add a few more tablespoons of stock if needed to achieve the desired consistency.
11
Add the shrimp and salt to the pot. Mix everything together well.
12
Cover the pot and cook until the shrimp turn bright pink on the outside and become opaque, about 10 minutes. Be careful not to overcook the shrimp.