Grilled Shrimp with Seafood and Vegetable Stew
Grilled Shrimp with Seafood and Vegetable Stew
Ingredients
For the Grilled Shrimp
- 1 pound large shrimp, peeled, deveined, tails on
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Seafood and Vegetable Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 can diced tomatoes, 28 ounce, undrained
- 4 cups vegetable broth
- 1/2 cup dry white wine, such as Sauvignon Blanc (optional)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 pound cod fillets, cut into 1-inch pieces
- 1 pound clams, scrubbed clean (or mussels)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste, freshly ground
For Serving
- crusty bread, as needed, for dipping
- 2 tablespoons fresh parsley, chopped, for garnish
- lemon wedges, as needed, for garnish
Instructions
- 1
Prepare the shrimp marinade: In a medium bowl, combine the 2 tablespoons olive oil, lemon juice, 1 minced garlic clove, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
⏱️ 15 min
- 2
Start the stew base: Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion, celery, and carrots. Sauté for 8-10 minutes, until softened.
⏱️ 10 min
- 3
Add aromatics and liquids: Stir in the 3 minced garlic cloves and chopped red bell pepper. Cook for another 3-4 minutes until fragrant. Pour in the dry white wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Add the diced tomatoes (undrained), vegetable broth, bay leaf, dried oregano, and dried thyme. Bring to a simmer.
⏱️ 8 min
- 4
Simmer the stew: Reduce heat to low, cover, and let the stew simmer for 20 minutes to allow the flavors to meld. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to your taste.
⏱️ 20 min
- 5
Grill the shrimp: While the stew simmers, preheat a grill or grill pan to medium-high heat. Remove shrimp from marinade and discard any excess. Grill the shrimp for 2-3 minutes per side, or until pink and opaque. Do not overcook.
⏱️ 5 min
- 6
Add seafood to the stew: Uncover the stew. Add the cod pieces and scrubbed clams (or mussels) to the simmering stew. Cover and cook for 5-7 minutes, or until the cod flakes easily and the clams have opened. Discard any unopened clams.
⏱️ 7 min
- 7
Finish and serve: Stir in the 1/4 cup fresh parsley into the stew. Ladle the hot seafood and vegetable stew into bowls. Top each serving with a few grilled shrimp. Garnish with additional chopped fresh parsley and a lemon wedge. Serve immediately with crusty bread for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Shrimp with Seafood and Vegetable Stew
Ingredients
For the Grilled Shrimp
- 1 pound large shrimp, peeled, deveined, tails on
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Seafood and Vegetable Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 can diced tomatoes, 28 ounce, undrained
- 4 cups vegetable broth
- 1/2 cup dry white wine, such as Sauvignon Blanc (optional)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 pound cod fillets, cut into 1-inch pieces
- 1 pound clams, scrubbed clean (or mussels)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste, freshly ground
For Serving
- crusty bread, as needed, for dipping
- 2 tablespoons fresh parsley, chopped, for garnish
- lemon wedges, as needed, for garnish
Instructions
- 1
Prepare the shrimp marinade: In a medium bowl, combine the 2 tablespoons olive oil, lemon juice, 1 minced garlic clove, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
⏱️ 15 min - 2
Start the stew base: Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion, celery, and carrots. Sauté for 8-10 minutes, until softened.
⏱️ 10 min - 3
Add aromatics and liquids: Stir in the 3 minced garlic cloves and chopped red bell pepper. Cook for another 3-4 minutes until fragrant. Pour in the dry white wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Add the diced tomatoes (undrained), vegetable broth, bay leaf, dried oregano, and dried thyme. Bring to a simmer.
⏱️ 8 min - 4
Simmer the stew: Reduce heat to low, cover, and let the stew simmer for 20 minutes to allow the flavors to meld. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to your taste.
⏱️ 20 min - 5
Grill the shrimp: While the stew simmers, preheat a grill or grill pan to medium-high heat. Remove shrimp from marinade and discard any excess. Grill the shrimp for 2-3 minutes per side, or until pink and opaque. Do not overcook.
⏱️ 5 min - 6
Add seafood to the stew: Uncover the stew. Add the cod pieces and scrubbed clams (or mussels) to the simmering stew. Cover and cook for 5-7 minutes, or until the cod flakes easily and the clams have opened. Discard any unopened clams.
⏱️ 7 min - 7
Finish and serve: Stir in the 1/4 cup fresh parsley into the stew. Ladle the hot seafood and vegetable stew into bowls. Top each serving with a few grilled shrimp. Garnish with additional chopped fresh parsley and a lemon wedge. Serve immediately with crusty bread for dipping.
⏱️ 5 min