To start, in a large pot or dutch oven on medium high heat add chopped bell peppers and onions. Season lightly with salt and black pepper.
Now, when the ingredients soften and the onions translucent add in the minced garlic. Then, when you start to smell the garlic cooking add in the diced potatoes and tomato paste. You may need to lower the heat to medium if you notice anything starting to burn. You can also add a little oil as well.
After you've cooked the tomato paste for 15 seconds pour in the crushed tomatoes and the broth. Give everything a stir.
Now, add in balsamic vinegar and bay leaves. Bring to a simmer and cover for 20 minutes. Check around 15 minutes to see if the potatoes are soft enough to pierce with a fork.
Once the tomatoes are soft, add in the thawed raw shrimp and cover for 5 more minutes then turn off the heat.
If using pre-cooked shrimp turn off the stove after you add it in because the soup is done and the shrimp are already cooked.
Once the shrimp are finished add in the heavy cream. Lastly, taste for salt, remove the bay leaves and serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Shrimp Stew
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