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4 servings 30m

Hot shrimps & veggie stew

Ingredients

  • 400 g NORSO blanched and peeled shrimps, thawed

  • Salt and black pepper to taste

  • ¼ cup extra virgin olive oil

  • 1 medium yellow onion, chopped

  • 2 celery stalks, thinly sliced

  • 1 small bunch thyme

  • 6 garlic cloves, thinly sliced

  • 50 ml dry white wine

  • 1 L low-sodium vegetable broth

  • 200 g potatoes, peeled and cut into small cubes

  • 100 g green beans, thinly sliced

  • Fresh lemon juice

  • 1 small bunch dill, finely chopped

  • 1 small bunch parsley, finely chopped

  • 1 small bunch chives, finely chopped

Recipe instructions

  1. Season the shrimps with salt and pepper in a bowl.

  2. In a large pot, heat the oil. Add onion, celery, and thyme. Season with salt. Cook, stirring occasionally, until the onion browns and veggies are lightly golden.

  3. Add garlic and sauté until soft and fragrant.

  4. Add wine and cook, scraping the pan, until most liquid evaporates.

  5. Add broth, potatoes, and salt. Bring to a boil, reduce the heat, cover partially, and simmer until potatoes are almost tender.

  6. Add green beans and cook until crisp-tender, about 3 minutes.

  7. Add shrimps and lemon juice. Simmer, stirring, until shrimps are just cooked, about 2 minutes.

  8. Add all the fresh herbs, season with salt and pepper, and serve hot.

Enjoy!

See also