Shrimp, Bell Pepper and Asparagus Stew

by Editorial Staff

This culinary potpourri is prepared with the addition of Creole spices, making the vegetable shrimp stew incredibly flavorful and delicious.

Cook: 40 mins

Servings: 4

Ingredients

  • Medium shrimp (fresh or frozen) – 450 g
  • Asparagus (cut into 5 cm pieces) – 300 g
  • Bulgarian red pepper (seeded and cut into 1 cm cubes) – 1 pc.
  • Onions (finely chopped) – 1/2 cup
  • Garlic (chopped) – 2 cloves
  • Olive oil – 1 tbsp
  • Flour – 2 tbsp
  • Creole Spices – 2 teaspoon
  • Chicken broth – 3/4 cup
  • Salt – 1/4 teaspoon.
  • Ground black pepper – 1/4 teaspoon.

Directions

  1. If the shrimp are frozen, they should be defrosted. Peel the shrimp from the shells, leaving the tails, rinse the seafood and place on a paper towel.
  2. In a large skillet over medium-high heat, heat the olive oil, put the asparagus, bell peppers, onions and garlic in a preheated pan, cook, stirring occasionally, for about 4-5 minutes, until the vegetables are soft.
  3. Sprinkle vegetables with Creole spices and flour, add broth and cook, stirring until boiling, then reduce heat, add shrimps to the pan, cover and cook vegetable stew with shrimps for another 2-3 minutes, stirring the dish once. Season the finished stew with salt and pepper. Serve the shrimp stew immediately.

Enjoy your meal!

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