Traditional recipes

Spicy Prawn Stew recipe

Spicy Prawn Stew recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole

If you like your food spicy, then this stew is for you. Serve with freshly cooked rice, if desired.

11 people made this

IngredientsServes: 4

  • 450g raw medium prawns, peeled and deveined
  • 4 tablespoons lime juice
  • 4 fresh Scotch bonnet chillies or to taste
  • 6 mild chillies or to taste
  • 1 medium onion, chopped
  • 200g chopped okra
  • oil cooking spray
  • 2 (400g) tins chopped tomatoes with juice
  • 1 tablespoon tomato puree
  • 115g sliced yellow squash
  • 1/4 teaspoon dried thyme

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. In a large resealable plastic bag, toss the prawns with the lime juice to coat. Set aside.
  2. Remove the seeds from 2 of the Scotch bonnets and 4 of the mild chillies. In a food processor, chop all of the chillies, onion and okra.
  3. Spray a large, deep frying pan with oil spray. Place the chilli mixture in the frying pan and cook and stir 5 minutes over medium heat. Mix in the chopped tomatoes and juice, tomato puree and squash. Bring to the boil. Reduce heat to low and simmer 10 minutes, until squash is tender. Season with thyme.
  4. Mix the prawns into the frying pan. Bring the mixture to the boil and cook 5 minutes, until prawns are opaque.

Ingredientse

If yellow squash is unavailable, use courgette instead.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (7)

by georgiefear

Delicious! I used only the jalapeno peppers, no banana peppers. I added 1 green bell pepper, dash garlic powder, and 10 oz frozen peas (had them hanging around) and omitted the squash, though I'm sure it would be great. Awesome!-22 Apr 2006

by DECAR48

Made this recipe yesterday, but without the squash and added a bunch of cauliflower and broccoli flowerettes. Even more nutritous than the original!-25 Jun 2004

by Guelph

Fantastic. Filling and low-cal at the same time. Just spicy enough with a rich hearty background of veggies. Just be careful with the shrimp. It takes way less than five minutes. Turn the heat off like a half minute before they look done and they'll continue to cook as the dish cools, coming out tender instead of rubbery.-09 Aug 2009


    • 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
    1. 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.
    2. 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.

    Spicy Prawn Stew recipe - Recipes

    2 oz/50g bacon, cubed
    3 garlic cloves, minced
    1 onion, chopped

    1 teaspoon red chili paste
    1 can chopped tomatoes
    1/2 cup vegetable stock
    1 1/2 cups cooked chickpeas (either home-cooked or from the can)

    1/2 lb peeled king size prawns, tails on
    2 cups baby spinach, loosely packed and roughly chopped

    Serves 2-3
    ---------------------------------------------------------------------
    Place the bacon in a large heavy-bottomed pot over medium heat. When the bacon starts releasing the fat, add chopped onion and minced garlic. Stir regularly and cook until onions have softened, about 5 minutes. Stir in chili paste and cook for another 1-2 minutes. Now add chopped tomatoes, vegetable stock and chickpeas. Bring to boil, then cover pot with lid and turn the heat to medium low. Let simmer until sauce has thickened, about 8-10 minutes.
    Now gently place prawns on top, cover again and cook until prawns are just done, about 5 minutes. Gently stir in spinach and cook until wilted, 1-2 minutes. Season with salt and pepper. Serve with bread or over rice.


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    Following Important Cajun Shrimp Stew Traditions

    This comforting shrimp stew is a Cajun dish many home cooks in Louisiana enjoy, especially during the Lenten season.

    Some recipes include simmering hard boil eggs in the shrimp stew creating an even heartier meal.

    The secret is getting the roux to the right color . . . about a notch darker than peanut butter should do the trick. And don’t be tempted to skip the important step of starting with a homemade shrimp stock, it makes all the difference in the world.


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    Took the advice of other reviewers and used forbidden rice instead of orzo and canned tomatoes instead of tomato sauce. Utterly delicious.

    My husband adores this chowder. Buy the seafood medley from Trader Joe's (scallops, shrimp & calamari) - perfect!

    My husband said I could open a "food truck" with this dish. I had leftover clams from vongole that I made last night, so I put the clams into this dish. I substituted crushed tomatoes in sauce for the plain tomato sauce, and tilapia for the scallops. I added a splash of white wine too. Delish!

    This is absolutely delicious and so easy to make. My family and I will enjoy the chowder for years to come.

    Couldn't believe how good this was. My small modifications: I substituted catfish for bay scallops, used fresh herbs instead of dried, 1 cup each of the "holy trinity" of onion, celery and bell pepper, used crushed peeled tomatoes instead of sauce, one 6 oz can minced clams with juice and one 10 oz can of whole baby clams with juice in addition to the bottled juice, and finally the key, used black Japonica rice instead of orzo. The firm black rice (which I'm addicted to) added flavor, texture and great color depth to the sauce and visual contrast to the other ingredients. The Chinese call it 'magic' rice and I believe it. Fantastic.

    This "chowder" had wonderful flavor, despite its elemental ingredients. It was easy to prepare, and my husband, who doesn't like tomato, was very complimentary. I made to recipe except that I added about 1/4 cup white wine and used dover sole instead of scallops. Also, I simmered the base for at least at hour. Great stuff.

    We really liked this dish. I read the reviews and decided to add a 22 oz can of Muir Glen whole tomatoes, which I cut into large chunks. I also upped the amount of celery, onion and pepper (I'm not big on measuring in dishes like this). It turned out like a seafood stew, rather than a chowder. I also served it with brown rice since there is an issue with gluten in my household. I will make this again, either as before or I could eliminate the whole tomatoes and serve it as a chowder.

    This is a recipe that I have made over and over. It lends well to additions and substitutions. One thing we do almost always add is a good firm white fish. This recipe is always enjoyed by everyone.

    This is okay - just okay. If I make it again I would use a can of diced tomatoes and increase the peppers and celery for more texture and a less "sauce-like" broth. Also would skip shrimp and add halibut and salmon for some variety in teh flavour -- found the shrimp rather bland.

    I make this dish quite often, it is great for left overs. I do not put in the orzo though I prefer to precook brown rice then add it to it at the end

    Very easy recipe, used frozen shrimp and scallops. The broth was very rich and the chowder tasted better than what I've had at most restaurants. Will definitely make it again.

    Great, easy and quick chowder. I added more veggies and orzo and a about 1/3# each shrimp and scallops. I used 1 (10 ounce) can of whole clams. Perfect consistency. I served this with Great Scott's Caesar Salad, and garlic toast.

    My fiance and I were really pleased with this recipe. It was extremely easy and turned out GREAT! I used a can of chopped clams and a can of whole clams, and also added two slipper lobster tails. Leftovers will require the addition of more liquid, so I would suggest having an extra bottle of clam juice on hand. This is definitely a winner!

    I haven't read last month's magazine so I'm not sure if Ann Pachett mentioned the source of this recipe, but this is an exact duplication (literally line by line ingredients and measurements) of a recipe printed in Bon Appetite in the early ➐'s called "Sicilian Seafood Chowder." I've been making this for years and had to retype it a few times after my paper recipe got splashed with sauce! It's great for crowds and can be altered with different seafoods. I always recommend using really good canned tomatoes (like San Marzano) to friends I've shared the recipe with. Just thought Iɽ share the original source.


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    Wonderful dish. I never put in the palm oil and it isn't missed.

    This was so easy and delicious! I accidentally added the whole can of coconut milk and didn't marinate the shrimp because I was lazy about defrosting them. Instead, I just sauteed the garlic at the end of the onion/pepper mixture and squeezed the lemon juice in at the very end. I added about half a bag of spinach also at the end to get a little green in. So good.

    Great dish and very authentic. I like to make mine rather spicy, adding either a Bahianna spice mix from Brazil (Bahia is home to Moqueca) or Merkin from Chile (a smoked red chile).

    Love this recipe! In spite of the fact I had to improvise with what I had at home, it was delicious. In the shrimp marinade I added the zest from the lemon. Used red peppers from a jar which added a bit more acidity, and didn't have fresh cilantro so I used a combo of ground coriander cooked with the onions and fresh parsley added at the end stages. I cooked the coconut milk with the shrimp shells and some bay leaves for a few minutes hoping to add depth, added shallots with the onion, and drained the liquid from the lemon, salt, pepper marinade into the skillet a couple minutes before adding the shrimp--not a fan of raw garlic. Used a small habanero and powdered resham Patti chili because was out of cayenne, and it was great. Moderate heat with smoky, fruity flavor. I'm not that familiar with cooking with coconut milk and let it simmer too long initially -wanted to blend the flavors before adding the shrimp. When I added a little more coconut milk it restored the richness. Maybe not Brazilian by the time I made substitutions but absolutely delicious and super easy! Will try it per the recipe again next time.

    This was so easy and delicious! I found palm oil at Trader Joe's a while back. I used red pepper instead of green which looked pretty.

    Hopefully this comment will go thru I got a server error when I hit submit last time. I've made this twice. The first time as is, except reduced the amount of cayenne because I don't like spicy. The second time I made some changes. I used lite coconut milk and instead of chopping onions & peppers I bought in the produce section pico de gallo. Much easier and faster and still tastes great, and the cilantro in the pico adds nice flavor too. I also buy deveined and shelled shrimp. I will definitely keep making it this way. I will say that because I used lite coconut milk that it wasn't as rich and hearty, it was more broth-like, but I still liked it. But if you want it to be rich than by original and not lite.

    I have made this twice. The first time I followed the recipe exactly, except for the cayenne. I can't handle too much heat. The second time I made some adjustments/shortcuts. I used lite coconut milk and instead of cutting up onions and peppers I bought in the produce section the freshly made pico de gallo mix which has the tomatoes, onions, peppers. I also bought the shrimp already deveined and shelled because I'm not interested in that much work lol. It was super delicious both times. I will continue making it the latter way because the lite coconut milk makes it healthier. Oh you should know that because it's lite it is more brothy and has less of that richness to it. So if that matters to you stick with original and not lite.


    Fish and shrimp stew is low carb as well as being Whole 30 compliant and Paleo. There is just one adjustment needed for the recipe to be Whole 30 compliant, and that’s substituting ghee for the butter that the recipe calls for. I’ve put this in the recipe as well just in case this is something that applies to you.

    In most stew recipes I will heartily recommend you make extra to have for the following days, or even freeze it to have much later.

    However, for this fish and shrimp stew, I’m actually going to recommend against freezing it Fish doesn’t hold up great in a stew when it's frozen and the shrimp can chewy when reheated.

    Yes, you can store it in the fridge for up to 3 days. It will taste even better the next day after a night for the flavors to deepen in the fridge.


    How to Make Seafood Stew

    Prep the bell pepper, celery, onion and garlic.

    Peel and devein the shrimp and cut the cod into one-inch pieces.

    In a large saucepan, heat the oil over medium heat until hot. Add the pepper, celery, and onion and cook, stirring frequently, for 5 to 6 minutes or until softened and lightly browned. Add in the garlic and cook 1 minute, stirring constantly.

    Stir in stewed tomatoes, vegetable juice, water, and salt. Cover and heat to boiling over high heat. Reduce the heat to low and simmer, covered, for 10 minutes.

    Gently stir in the cod and shrimp. Cover the saucepot and simmer for 3 to 4 minutes or until the fish and shrimp just turn opaque throughout.


    My husband and I are a huge fan of Jamaican food! While visiting Jamaica we got to experience the food and culture and even took some cooking classes their. Some other Jamaican dishes I love, Jamaican Red Beans and Rice, Jamaican Coconut Brown Stew Chicken, and Jamaican Slow Cooker Jerk Pork.

    I’ve always been a fan of Jamaican food, when I worked in the city my coworker would bring me a Jamaican Beef Patty sandwich on sweet bread which was far from light, but so so good! So when I went there on vacation, I made it my business to eat as much of they local food as possible. There was a cooking demo one of the days while I was there and they made this really simple dish which I’ve recreated here. Beware, the Scotch Bonnet pepper is VERY hot. This tiny little pepper packs a lot of heat, I used only 1/4 of the pepper with the seeds and membranes removed and it was still spicy, but not too much that I couldn’t eat it. If you like spicy food feel free to add more.

    Warning, wear gloves while handling the pepper to avoid burning your fingers, or accidentally touching your mouth or eyes.


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