For a richer flavor, use homemade shrimp stock or fumet if available. Adjust the amount of harissa paste to your preferred level of spiciness. Start with less and add more to taste. Feel free to add other vegetables such as zucchini or eggplant to the stew. For a vegetarian option, substitute vegetable broth for shrimp stock and add more vegetables like sweet potatoes or butternut squash. Garnish with a squeeze of lemon juice for brightness just before serving.
Moroccan Shrimp Stew
-
PREP TIME15 mins
-
COOK TIME35 mins
-
TOTAL TIME50 mins
-
SERVING6 People
-
VIEWS10
Transport yourself to the vibrant souks of Morocco with this aromatic shrimp stew. A rich tomato base infused with harissa spice cradles tender shrimp, creating a symphony of flavors that's both comforting and exotic. Serve over fluffy couscous or with crusty bread to soak up every last drop.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate27 g
-
Cholesterol115 mg
-
Fiber5 g
-
Protein19 g
-
Saturated Fat1 g
-
Sodium1560 mg
-
Sugar8 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a Dutch oven or large pot, heat the grapeseed oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
02
StepAdd the sliced carrots and bell peppers (both red and green) to the pot. Continue to cook, stirring, for another 5 minutes, until they begin to soften slightly.
03
StepStir in the chopped garlic and 1 tablespoon of harissa paste. Cook for 1 minute more, allowing the garlic to become fragrant and the harissa to release its flavors.
04
StepPour in the can of fire-roasted diced tomatoes (with their liquid) and stir to combine. Mix in the tomato paste and the remaining 1 tablespoon of harissa paste until everything is well incorporated. (2 minutes)
05
StepSlowly pour in the shrimp stock, stirring constantly to ensure all the ingredients are well mixed. Add the rinsed and drained garbanzo beans. (2 minutes)
06
StepReduce the heat to low, cover the pot, and simmer, stirring occasionally, for 15-20 minutes, allowing the flavors to meld together. If the stew appears too dry, add a few more tablespoons of stock as needed.
07
StepAdd the peeled and deveined shrimp and sea salt to the stew. Mix well to ensure the shrimp are coated in the sauce. Cover the pot and cook until the shrimp are bright pink on the outside and the meat is opaque, about 5-7 minutes. Be careful not to overcook the shrimp, as they can become rubbery.
08
StepServe hot, garnished with fresh cilantro or parsley, if desired. Excellent served over couscous, rice, or with warm naan bread.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Yessenia Jenkins
Jul 1, 2025Next time, I'll try adding some chopped cilantro for a fresh finish.
Loraine Dach
Jun 30, 2025The instructions were easy to follow, and the stew turned out perfectly.
Wilburn Hartmann
Jun 28, 2025I added a little bit of smoked paprika, and it was amazing!
Justyn Cole
Jun 27, 2025I used vegetable stock instead of shrimp stock, and it was still very flavorful.
Amely Ruecker
Jun 25, 2025I made this last night and it was a huge hit! My family loved it.
Hilario Rathlakin
Jun 25, 2025This stew is absolutely delicious! The harissa gives it the perfect kick.