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 threads
- 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.
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.
Ladle the stew into bowls and serve immediately.