10 Nov Creole Shrimp Stew
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 delicata squash
- 1 purple topped turnip
- 3 Tbsp extra virgin olive oil
- 1/2 tsp Celtic sea salt
- 1 cup water
- 2 bell peppers (red, orange, yellow)
- 2 cups grape tomatoes
- 1 Tbsp dried basil
- 1 Tbsp fresh thyme
- 1 Tbsp fresh oregano
- 1 tsp paprika
- 1/8 tsp ground black pepper
- 1/16 tsp cayenne pepper
- Dash ancho chili powder
- 16 shrimp (fresh or thawed from frozen)
Ingredients
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Instructions
- Cut the delicata squash in half. Scoop out the seeds. Cut the squash into 1 inch pieces. Set aside.
- Peel the turnip. Finely dice it.
- In a large skillet with high sides, heat the turnip and oil on medium. Cook for 5 minutes, stirring occasionally.
- Add the chopped squash, salt, and ½ cup water to the skillet. Stir.
- Cover with a lid. Cook for 10 minutes.
- Meanwhile, cut the bell peppers into ½ inch pieces. Cut the tomatoes in half.
- If the squash is softening, add the bell peppers, tomatoes, basil, thyme, oregano, paprika, black pepper, cayenne pepper, and ancho chili powder. Stir well.
- Continue to cook with the lid on for another 10 minutes.
- When it’s a stew consistency and the vegetables are soft, add ½ cup water. Stir.
- Add the shrimp. Stir.
- Cook with the lid off for 3 minutes.
Recipe Notes
Serving Suggestions:
- Serve with corn bread.
- Serve over rice.