Welcome to my food blog! I am your average home cook and I want to share my love of food with the world. I'll divulge my recipes as often as possible. Feel free to comment or to email me at nodessertpodcast@gmail.com! Don' forget to come by often for new posts... I love having you visit me!

April 8, 2016

Tunisian Shrimp Stew - Pinterest Pick #14

One of my goals for 2016 was to try a new food, and I picked Harissa.  It is a spicy Moroccan pepper paste.  I got mine at Whole Foods, the ONLY place I could find it in the metro Orlando area.  It is delicious!  If you recall, I also used it in one of the fillings for my beef hand pies.  I decided to give it another application by using it in the stew I found on Pinterest.  You can find the original Pin HERE and the original recipe HERE. The original recipe uses cod instead of shrimp, but really you can easily adapt it to whatever protein you prefer.  I like shellfish better than regular fish, and I had some on hand already.  So shrimp it was.  I also left out the turnips because, well, I have never tried them before and figured there was enough veggies.  This is a very light and healthy dish that makes for a fairly quick weeknight dinner.

Tunisian Shrimp Stew


  • 1 12 oz bag peeled and deveined shrimp
  • 2 zucchini, sliced into half rounds
  • 2 red potatoes, diced into small pieces
  • 3 carrots, chopped into rounds
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1 quart chicken broth
  • 3 tbs tomato paste
  • 1 tablespoon harissa (start there and add more depending on your love of spice)
  • 2 tsp ground cumin
  • salt and pepper
  • olive oil

In a soup pot, heat 2 tbs olive oil and then saute garlic and onions for 5 minutes.  Add in tomato paste and let cook for a minute or two.  Add in cumin, salt, pepper, and harissa.  Stir for one minute.  Put in carrots and potatoes and saute for two minutes.  Add chicken broth, bring to a boil, and then reduce to a simmer.  Cook 10 minutes then add in zucchini.  Cook another 5 minutes then add in shrimp.  Let simmer for 10 more minutes then serve.

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