Spicy Shrimp Stew with Libyan Flavors

Ingredients

In this adaptation, we infuse the Peruvian Picante de Langostinos with the distinct flavors of Libyan cuisine. While the original dish uses Peruvian spices and ingredients, we incorporate Libyan spices such as cumin, coriander, and paprika to create a unique fusion of flavors. Additionally, we enhance the sauce with Libyan herbs like mint and parsley, adding a refreshing element to the dish. We alse have the original recipe for Picante de langostinos, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, 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 ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 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 mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
2. 2.
   Add the diced bell peppers and cook until they start to soften.
3. 3.
   Stir in the diced tomatoes and tomato paste, cooking for a few minutes until the tomatoes break down.
4. 4.
   Add the ground cumin, ground coriander, paprika, and chili powder. Mix well to coat the vegetables.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
6. 6.
   Gently add the shrimp to the pot and cook for 5-7 minutes, or until they turn pink and are cooked through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Spicy Shrimp Stew hot, garnished with fresh mint leaves and parsley.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp are properly cleaned and deveined before cooking to remove any grit or impurities.

Tips & Tricks

• Adjust the level of spiciness by increasing or decreasing the amount of chili powder according to your preference.
• Serve the Spicy Shrimp Stew with crusty bread or rice to soak up the flavorful sauce.
• For an extra burst of freshness, squeeze some lemon juice over the stew before serving.
• If you prefer a thicker sauce, you can simmer the stew for a few more minutes to reduce the liquid.
• Feel free to add other vegetables such as zucchini or carrots to the stew for added texture and flavor.

Serving advice

Serve the Spicy Shrimp Stew as a main course, accompanied by a side of rice or crusty bread. The vibrant colors and enticing aroma of the dish make it an impressive centerpiece for any meal.

Presentation advice

Garnish the Spicy Shrimp Stew with a sprinkle of fresh mint leaves and parsley to add a pop of color. Serve it in a deep bowl to showcase the rich red sauce and succulent shrimp.