It's getting cold outside, and that means deeper, denser dishes with creamier, succulent textures are in full force. Who can complain about that? This tomato shrimp stew is thick, filling, and comforting without any cream. It's delicious as a side dish or as a sauce for pasta.
- 1/2 tablespoon butter (or olive oil)
- 1 clove garlic, minced
- 1 white onion, chopped
- 1 red pepper, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1 pound frozen shrimp
- 16 ounces tomato puree
- Handful mint leaves, chopped
- For 1 serving out of 4
- Calories 171
- Protein 25 g
- Carbs 14 g
- Fiber 4 g
- Sugars 8 g
- Sodium 640 mg
- Fat 3 g
- Saturated 1 g
- In a large pot over medium-high heat, melt butter. Add garlic, onion, and red pepper, and let onion sweat for 2 to 3 minutes.
- Mix in salt, pepper, and red pepper flakes. Saute until onion begins to turn translucent but isn’t fully cooked.
- Add shrimp, breaking apart pieces with the edge of a spatula.
- Once visible ice has melted away from shrimp, add tomato puree and stir.
- When mixture reaches a boil, reduce heat to a simmer and cover with a lid. Let cook for 5 minutes.
- Add mint leaves and continue to stir for another 3 to 5 minutes until mixture thickens to desired consistency.