Shrimp and Tomato stew is a rich, hearty mixture of succulent shrimp and juicy tomatoes with sweet and spicy flavors. It's an easy, filling, nutritious dish that's ready in just 30 minutes.
Course Whole30
Cuisine Caribbean
Keyword how to make shrimp and tomato stew, shrimp and tomato stew, shrimp and tomato stew recipe, shrimp stew, shrimp stew recipe, tomato stew, tomato stew recipe, whole30 shrimp and tomato stew
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4Servings
Calories 185kcal
Author Althea Brown
Equipment
Large Cast Iron Skillet
Ingredients
1lbmedium to large sized peel and deveined shrimptail on/off optional
About 10 ounces of plum tomatoessliced in halves
Juice of a lemon
1tspof garlic powder
1tspof onion powder
1/4tspof Cayenne Pepper
1/4teaspoonof cinnamon
1teaspoonof salt
1tablespoonof parsley flakes
1/4teaspoonground all spice
1/4teaspoonof ground ginger or ginger powder
1tablespoonof coconut aminos
1/4teaspoonof ground cloves
3tablespoonsof olive oil
Instructions
Add lemon juice to shrimp and let rest for 5 minutes then rinse thoroughly and dry with a few paper towels
Next combine the salt and all of the dried herbs and spices into a large zip top bag and mix together well to form a seasoning blend
Then add the shrimp to the zip top bag and shake well until all the shrimp are coated with the seasoning blend
Heat 2 tablespoons of oil in a large cast iron skillet on medium heat, then add shrimp in a single layer. Sear for one minute on each side, repeat as necessary until all the shrimp are cooked
Then remove the shrimp from the pan and set aside
Next add remaining oil to the skillet and when hot add the tomatoes, followed by the coconut aminos
Sauté the tomatoes on medium heat, then cover and let cook for about 5 minutes.
Cook down the tomatoes until they are tender and a thick sauce forms
Then add the seared shrimp to the stewed tomatoes and toss until the shrimp is fully coated with the tomato stew, then remove from the heat