Shrimp Stew With Bok Choy

Easy and delicious shrimp stew with bok choy. This dish is perfect over a bed of white rice.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 491kcal

Author Savory Thoughts

Equipment

Medium size saucepan

Ingredients

1 large shrimp; peeled and deveined
4 tbsp. olive oil
½ lb. baby bok choy; chopped and divided
1 red bell pepper; chopped
1 celery stalk; chopped
4 garlic cloves; chopped
2 tbsp. tomato paste
3 cups water
2 tbsp. Worcestershire sauce
1 habanero pepper; optional
¼ cup chopped onion
2 tbsp. white cooking wine vinegar
1 ½ tbsp. paprika; divided
1 ½ tbsp. Savory Thoughts Jacmel Seasoning Blend
5-6 thyme sprigs
salt and pepper to taste
8 oz. split baby bella mushrooms
8 oz. tomato sauce

Instructions

Prepare the shrimp: Wash and pat dry the shrimp. Lightly season the shrimp with salt and pepper.
Then add ½ tbsp. of Savory Thoughts Jacmel Seasoning Blend and ½ tbsp. paprika.
Mix well to combine and set aside.
Heat the oil over high heat in a medium saucepan, and cook the shrimp until golden on both sides, for about 6-8 minutes. Remove the shrimp from the oil and set it aside on a plate.
In the same saucepan, add the garlic and cook until fragrant. Then add the mushrooms, followed by half of the chopped bok choy, onions, bell peppers, and chopped celery.
Next, add the tomato paste, and 1 tbsp. paprika and 1 ½ tbsp. Savory Thoughts Jacmel Seasoning Blend. Mix well to combine and continue to cook for about 2 minutes. Then add the tomato sauce.
reduce the heat to medium-high, then add the water to the bowl that was used to season the shrimp, swirl the water around then transfer the water to the vegetables. Adjust the season with salt and pepper to taste.
Add the thyme sprigs and habanero pepper; leaving it whole and only break the pepper to add heat to the stew. Cover the saucepan and allow to simmer for 8 minutes.
In a small bowl add 1 tbsp. of cornstarch and ¼ cup water to create a slurry. Add the slurry to the saucepan and add the Worcestershire sauce.
Then add the shrimp with the liquid from the plate. Reduce the heat to low, add the remaining bok choy, and allow to simmer and cook to the desired crunchiness and texture.
Serve warm over a bed of white rice.

Notes

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Calories are estimated per serving.

Nutrition