Imagine a warm, aromatic stew bubbling gently on the stove, the rich scent of smoked paprika mingling with the sweetness of grilled shrimp and the brightness of lemon.
The vibrant colors of red bell pepper and fresh parsley dance in harmony, creating a feast for both the eyes and the soul. This Grilled Shrimp Stew is comfort in a bowl, a Mediterranean escape that transports you to sun-drenched shores with every spoonful.
It matters to me because it’s a go-to for busy weeknights, offering a deliciously satisfying meal without the fuss, or a comforting centerpiece for laid-back Sunday suppers.
I remember one particularly hectic evening when this stew came to the rescue, bringing warmth and joy to our dinner table amidst the chaos.
Ready to bring this delightful dish into your kitchen? Let’s cook and savor the simplicity and flavor that come together in every bowl.
Why You’ll Love It
- Delivers bold flavor with a blend of Mediterranean spices and fresh ingredients.
- Cooks quickly, making it a perfect weeknight dinner option.
- Utilizes pantry staples like olive oil, garlic, and dried oregano.
- Offers a healthy, protein-rich meal with succulent grilled shrimp.
- Adapts easily with substitutions like chicken stock or added spices.
Ingredients
- 1 pound shrimp — peeled and deveined for ease of cooking.
- 2 tablespoons olive oil — choose extra virgin for better flavor.
- 1 teaspoon salt — to enhance overall taste.
- 1/2 teaspoon black pepper — freshly ground for best results.
- 1 teaspoon smoked paprika — adds a smoky depth.
- 1 tablespoon lemon juice — freshly squeezed for brightness.
- 1 onion — chopped finely for even cooking.
- 2 cloves garlic — minced to release aroma.
- 1 red bell pepper — diced for sweetness.
- 2 tomatoes — diced for fresh acidity.
- 1 cup fish stock — enhances the seafood flavor.
- 1/2 cup white wine — dry variety preferred for cooking.
- 1 teaspoon dried oregano — adds a Mediterranean touch.
- 1/4 cup fresh parsley — chopped for a fresh garnish.
Step-by-Step Method
Preheat the Grill
Start by preheating your grill to medium-high heat. This guarantees the shrimp will cook evenly and achieve a nice char.
While the grill heats up, prepare the shrimp and other ingredients. Preheating is essential for ideal grilling results, so don’t skip this step.
Marinate the Shrimp
In a mixing bowl, combine shrimp with olive oil, salt, black pepper, smoked paprika, and lemon juice. Toss the shrimp until they’re evenly coated with the marinade.
This step infuses the shrimp with flavors and keeps them juicy during grilling. Allow them to sit while you prepare other ingredients.
Grill the Shrimp
Place the marinated shrimp on the preheated grill. Grill each side for 2-3 minutes until they turn pink and slightly charred.
Use tongs for turning to avoid overcooking. The grilling process enhances the shrimp’s flavor and adds a smoky touch to the dish.
Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until they become translucent.
This step forms the aromatic base of the stew, adding depth and richness to the overall flavor.
Cook the Vegetables
Add diced red bell pepper and tomatoes to the pot. Cook for about 5 minutes until the vegetables soften.
This allows their flavors to meld with the aromatics. Stir occasionally to prevent sticking and guarantee even cooking.
Simmer the Stew
Pour in the fish stock and white wine, then bring the mixture to a simmer.
This step combines the flavors of the vegetables with the liquid components, creating a rich broth for the stew. Allow it to simmer gently for a few minutes.
Add the Shrimp
Stir in the grilled shrimp and dried oregano into the pot. Continue to simmer the stew for another 10 minutes.
This allows the shrimp to soak up the stew’s flavors while remaining tender. Stir occasionally to distribute the ingredients evenly.
Rest the Stew
Remove the pot from heat and let the stew rest for 5 minutes.
Resting helps the flavors to settle and enhances the overall taste. It also allows the stew to cool slightly before serving, making it more enjoyable.
Garnish and Serve
Garnish the stew with freshly chopped parsley before serving.
This adds a fresh, vibrant touch to the dish, enhancing both its appearance and flavor. Serve hot and enjoy the delicious combination of grilled shrimp and savory stew.
Ingredient Swaps
- For a budget-friendly alternative, substitute shrimp with diced chicken breast or firm tofu, both of which will absorb the stew’s flavors well.
- If fish or chicken stock is unavailable, vegetable stock can be used to maintain a similar depth of flavor.
- Replace white wine with apple cider vinegar for a non-alcoholic option.
- Use canned tomatoes instead of fresh ones if they’re out of season or unavailable.
You Must Know
- Marinate for Flavor: Marinate the shrimp in the olive oil, salt, pepper, smoked paprika, and lemon juice mixture for at least 30 minutes before grilling to amplify their flavor.
- Grill Shrimp Carefully: Grill the shrimp for only 2-3 minutes on each side to guarantee they’re perfectly pink and slightly charred without becoming overcooked and tough.
- Sauté Vegetables Until Soft: When sautéing the onion, garlic, red bell pepper, and tomatoes, make certain they’re cooked until soft to bring out their natural sweetness and blend well into the stew.
- Simmer for Depth: Allow the stew to simmer for an additional 10 minutes after adding the grilled shrimp and dried oregano to meld all the flavors together for a rich and satisfying dish.
- Garnish Generously: Finish the stew with a generous sprinkle of fresh parsley right before serving to add a pop of color and a burst of fresh flavor to your dish.
Serving Tips
- Serve the stew in shallow bowls with crusty bread for dipping.
- Pair with a chilled glass of Sauvignon Blanc or Pinot Grigio.
- Garnish with additional fresh parsley and a lemon wedge for extra freshness.
- Accompany with a simple green salad for a complete Mediterranean meal.
- Drizzle with extra virgin olive oil for added richness and flavor.
Storage & Make-Ahead
Grilled Shrimp Stew can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead convenience, prepare the stew without shrimp and freeze for up to 2 months.
Add freshly grilled shrimp when reheating to maintain ideal texture and flavor.
Reheating
To gently reheat grilled shrimp stew, use a stovetop over low heat, stirring occasionally.
Alternatively, microwave on low power, or use an oven at 300°F until warmed through.
Mediterranean Culinary Significance
As I enjoy a warm bowl of grilled shrimp stew, I can’t help but appreciate its roots in the rich tapestry of Mediterranean cuisine.
This dish brings together the vibrant flavors of the region—think olive oil, garlic, and lemon—creating a harmony that’s both comforting and invigorating. Each spoonful reminds me of the sun-drenched coasts where seafood is cherished.
The fresh parsley scattered on top adds a burst of color and a hint of earthiness that enhances the stew’s depth. Grilling the shrimp infuses them with a smoky essence, a nod to the region’s love for grilling.
It’s more than just a meal; it’s a culinary journey that celebrates the Mediterranean’s deep connection to the sea and its bounty.
Final Thoughts
Give this Grilled Shrimp Stew a try and enjoy a delicious taste of the Mediterranean right at home! Feel free to tweak the spices or add your favorite herbs to make it your own.
Frequently Asked Questions
Can I Use Frozen Shrimp for This Stew?
Absolutely, you can use frozen shrimp for this stew. Just make sure to thaw them properly before grilling. I find letting them defrost in the fridge overnight helps maintain their texture and flavor beautifully.
What Side Dishes Pair Well With Grilled Shrimp Stew?
I love pairing the stew with crusty bread to soak up the flavors and a fresh Mediterranean salad for crunch and brightness. A side of lemony couscous or roasted vegetables complements the dish beautifully too. Enjoy!
How Can I Make This Dish Spicier?
I’d spice it up by adding a pinch of cayenne pepper or some sliced jalapeños while simmering. You could also sprinkle some crushed red pepper flakes on top before serving for an extra kick. Enjoy!
Is There a Vegetarian Version of This Stew?
I love creating vegetarian versions of dishes! Replace shrimp with chickpeas or tofu, and use vegetable stock. Add more veggies like zucchini or eggplant. Spice it up with a pinch of cayenne for extra kick. Enjoy!
What Wine Pairs Best With This Mediterranean Stew?
For this Mediterranean stew, I’d pair a crisp Sauvignon Blanc or a light Pinot Grigio. Their invigorating acidity complements the shrimp’s flavors beautifully. I’ve tried both, and they elevate the dish without overpowering it. Enjoy!
Grilled Shrimp Stew
Equipment
- 1 Grill
- 1 Large pot
- 1 Medium Skillet
- 1 Mixing bowl
- 1 Tongs
- 1 Wooden spoon
Ingredients
- 1 pound shrimp peeled and deveined
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 onion chopped
- 2 clove garlic minced
- 1 red bell pepper diced
- 2 tomatoes diced
- 1 cup fish stock
- 1/2 cup white wine
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley chopped
Instructions
- Preheat the grill to medium-high heat.
- In a mixing bowl, combine shrimp, olive oil, salt, black pepper, smoked paprika, and lemon juice.
- Grill the shrimp for 2-3 minutes on each side until pink and slightly charred.
- In a large pot, heat olive oil over medium heat and sauté onion and garlic until translucent.
- Add red bell pepper and tomatoes to the pot and cook for 5 minutes until soft.
- Pour in fish stock and white wine, then bring to a simmer.
- Stir in grilled shrimp and dried oregano, continuing to simmer for another 10 minutes.
- Remove from heat and let the stew rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
