Winter Shrimp, Tomato & Kale Stew (Stovetop, Serves 2)
A warm, brothy seafood stew using sale shrimp + winter vegetables. It’s not a stir-fry (so it won’t feel like the ginger-garlic shrimp you already had). Sweet onion, garlic, tomato, and kale make it hearty; lemon keeps it bright.
Back to full listIngredients
- Extra Large Shrimp Cooked 26/30 Tail On (fresh service case) OR Large Raw Shrimp P&D 12–16 oz shrimp (peeled) $8.99/lb (sale) or $7.00 (12 oz)
- Organic Kale 4–6 oz $2.99
- Organic Jumbo Yellow Onion 1/2 onion, diced $2.19/lb
- Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
- Organic Carrots 1 large carrot, thinly sliced $2.99
- Organic Roma Tomatoes (or on-the-vine) 10–12 oz, chopped $3.99
- Olive oil 1–2 tbsp
- Broth (seafood/chicken/veg) or water + bouillon 3 cups
- Smoked paprika (optional) 1/2 tsp
- Red pepper flakes (optional) pinch
- Lemon 1/2 lemon
- Salt & black pepper to taste
Instructions
- Prep: Peel shrimp if needed. If using cooked shrimp, you’ll add it at the very end just to warm through. Dice onion, slice carrot, mince garlic, chop tomatoes, slice kale.
- Sauté base (stove): In a pot, heat oil over medium. Add onion + carrot with a pinch of salt; cook 5 minutes until softened. Add garlic, paprika, and pepper flakes; stir 30 seconds.
- Simmer: Add tomatoes and cook 3 minutes. Add broth and bring to a gentle simmer for 10 minutes.
- Add kale: Stir in kale and simmer 3–5 minutes until tender.
- Add shrimp: If raw, simmer 2–3 minutes until pink/opaque. If cooked, stir in 1–2 minutes just to warm.
- Finish: Add lemon juice, taste and adjust salt/pepper. Serve hot.
Health notes: High. Lots of veg and lean protein; adjust heat with chili flakes.
Drink pairing: Dry rosé or a crisp lager.