Garnatálg - Hungarian Shrimp Stew

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the diced bell peppers and tomatoes to the pot and cook for a few minutes until they start to soften.
4. 4.
   Stir in the tomato paste, sweet paprika, smoked paprika, and cayenne pepper. Cook for another minute to allow the flavors to meld together.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
6. 6.
   Add the shrimp to the pot and cook for about 5 minutes, or until they turn pink and are cooked through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Garnatálg hot, garnished with fresh parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper according to your taste preference.
• Serve the Garnatálg with a dollop of sour cream on top for added creaminess.
• If you prefer a thicker sauce, mix a tablespoon of flour with a little water and add it to the stew during the cooking process.

Serving advice

Garnatálg is best served hot, straight from the pot. Accompany it with a side of crusty bread or fluffy rice to soak up the flavorful sauce. Add a fresh green salad on the side to balance the richness of the stew.

Presentation advice

Present the Garnatálg in a deep bowl, allowing the vibrant red color of the stew to shine through. Garnish with a sprinkle of fresh parsley on top for a pop of green. Serve with a slice of crusty bread on the side to complete the presentation.