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Moroccan Shrimp Stew
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Succulent Moroccan shrimp stew with robust tomato sauce, infused with garlic, onion, and colorful bell peppers.
Ingredients:
  • 2 tablespoons grapeseed oil, or more as needed
  • 1 medium yellow onion, chopped
  • 2 medium carrots, sliced
  • 1 medium red bell pepper, cut into bite-sized pieces
  • 1 medium green bell pepper, cut into bite-sized pieces
  • 4 cloves garlic, chopped
  • 2 tablespoons harissa paste
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 2 cups shrimp stock, or more as needed
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 teaspoons sea salt
Instructions:
  • In a Dutch oven, heat oil over medium heat. Sauté onion for 1 minute, then add carrots and bell peppers; cook for another minute. Add garlic and 1 tablespoon harissa, stir to combine. Pour in fire-roasted tomatoes with liquid, then mix in tomato paste and remaining 1 tablespoon harissa until well combined.
  • Gradually pour in the stock while stirring continuously to blend all the ingredients smoothly. Mix in the garbanzo beans. Lower the heat and let it simmer for 15 to 20 minutes, stirring occasionally. If the stew seems too dry, add a few extra tablespoons of stock if necessary.
  • Combine succulent shrimp with a touch of salt, ensuring every piece is coated. Cover and gently cook until the shrimp turns a vibrant pink on the outside and the flesh becomes opaque, approximately 10 minutes. Exercise caution to avoid overcooking the shrimp.

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