Weekend Cooking: Golden Shrimp Stew
19 Sep 2014

Weekend Cooking: Golden Shrimp Stew

19 Sep 2014

I was trying to clear out my freezer and noticed that I still had some shrimp stock on hand.  So I decided to make something simple, something that can be eaten with rice or bread just like our normal (read: non-fancy) dinners.  I don’t make seafood dishes usually, but this one required mostly stuff I had on hand, so I gave it a go.  Delicious when eaten with lightly toasted pita bread.

Based on the recipe by Emeril Lagasse.

Golden Shrimp Stew


  • 1/2 teaspoon saffron threads2014-09-19 11.59.14
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • 1 cup chopped onions
  • 1 cup seeded, cored, and chopped red bell peppers
  • 1 green chilli, minced with their seeds
  • 1 tablespoon minced garlic
  • 1 teaspoon turmeric
  • 1/2 teaspoon dry mustard powder
  • 1/4 cup white wine vinegar diluted in 3/4 cup water, OR 1 cup white grape juice OR 1 cup apple juice
  • 3 cups shrimp stock
  • 1 cup diced new potatoes
  • 1 cup diced tomatoes
  • 600 grams medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh cilantro leaves (daun ketumbar)
  • Salt and freshly ground black pepper


In a small dish, soak the saffron in 1 tablespoon of water for 20 minutes.

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In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions, bell peppers and cili padi and cook stirring until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the turmeric, mustard and saffron and stir to combine. Add the vinegar mixture or juice and cook for 2 minutes. Add the stock and potatoes and bring to a boil. Boil for 5 minutes. Lower the heat to a simmer and add the tomatoes. Cook for 20 minutes. Add the shrimp and simmer until cooked through, about 4 minutes. Season with salt and freshly ground black pepper, to taste. Stir in the cilantro and remove from the heat.

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Ladle the stew into bowls and serve immediately.

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