Spicy Shrimp And Bell Pepper Stew With Cumin And Oregano Recipes

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SHRIMP AND BELL PEPPER STIR FRY



Shrimp and Bell Pepper Stir Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint

Steps:

  • In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
  • Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
  • Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
  • Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
  • Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

SPICY SHRIMP AND SAUSAGE STEW



Spicy Shrimp and Sausage Stew image

Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.

Provided by Food Network Kitchen

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (about 1 1/2 cups)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
3 cloves garlic, finely chopped
2 red and/or green bell peppers, chopped
1 onion, chopped
One 15-ounce can diced tomatoes
One 8-ounce bottle clam juice
2 pounds peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley
Kosher salt

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
  • Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CUBAN SHRIMP STEW



Cuban Shrimp Stew image

A beautiful medley of flavors and colors!This recipe doubles easily and, once the veggies are prepped, goes together quickly. Add a tossed salad and some crunchy bread and you have a meal fit for family or guests! Originally from a Junior League of Denver cookbook. Cook time does not include chill time for shrimp.

Provided by Leslie in Texas

Categories     Stew

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 24

3 tablespoons fresh lime juice
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper
3 tablespoons olive oil
2 cups chopped onions
1/3 cup julienned red bell pepper
1/3 cup julianned green bell pepper
1/3 cup julienned yellow bell pepper
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
4 garlic cloves, minced
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon oregano
1/2 teaspoon cumin
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

  • For the Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl; mix well.
  • Add the shrimp and toss to coat.
  • Sprinkle with salt and pepper.
  • Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
  • For the Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
  • Sauté the onions,bell peppers,celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until the onions begin to brown.
  • Stir in the tomato paste and sauté for 1 minute longer.
  • Add the wine and the water to the vegetable mixture and mix well.
  • Simmer for 5 minutes or until slightly thickened, stirring frequently.
  • Stir in the undrained shrimp.
  • Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally.
  • Discard the bay leaf.
  • Stir in the Worcestershire sauce and season with salt and pepper.
  • Serve over hot cooked rice and sprinkle with the remaining parsley.

SPICY SHRIMP AND BELL PEPPER STEW WITH CUMIN AND OREGANO



Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano image

Categories     Soup/Stew     Shellfish     Tomato     Marinate     Sauté     Shrimp     Bell Pepper     White Wine     Oregano     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

1 1/2 pounds uncooked large shrimp, peeled, deveined
3 tablespoons fresh lime juice
6 garlic cloves, minced
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
3 tablespoons olive oil
2 cups chopped onions
1/2 red bell pepper, cut into matchstick-size strips (about 1/2 cup)
1/2 green bell pepper, cut into matchstick-size strips (about 1/2 cup)
4 tablespoons chopped fresh parsley
1/2 teaspoon dried crushed red pepper
1 bay leaf
2/3 cup tomato paste
1 1/3 cups dry white wine
1/4 cup water

Steps:

  • Toss shrimp, fresh lime juice, 1/3 of garlic, 1/4 teaspoon oregano and 1/4 teaspoon cumin in medium bowl. Sprinkle with salt and pepper. Refrigerate at least 15 minutes and up to 4 hours.
  • Meanwhile, heat oil in heavy large saucepan over medium-high heat. Add onions, all bell peppers, 2 tablespoons parsley, dried red pepper, bay leaf, remaining garlic, 1/2 teaspoon cumin and 1/2 teaspoon oregano. Sauté until onions are beginning to brown, stirring occasionally, about 5 minutes. Stir in tomato paste and sauté 1 minute. Stir in wine and 1/4 cup water; simmer until slightly thickened, stirring occasionally, about 5 minutes. Add shrimp and simmer until opaque in center, stirring occasionally, about 6 minutes. Discard bay leaf. Season stew to taste with salt and pepper. Transfer to platter and sprinkle with remaining 2 tablespoons parsley.

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