CARIBBEAN SHRIMP STEW

Caribbean Shrimp Stew In Bowl With Rice

CARIBBEAN SHRIMP STEW

by | May 20, 2022

You know the phrase, “When life gives you lemons, make lemonade.”. Well, the same goes for plantains, that is, when life gives you plantains, make Caribbean Plantain Stew. Of course, this is Caribbean Shrimp Stew and not Caribbean Plantain Stew. I’ll get to that later, but it started out as Plantain Stew inspired by this recipe for Sweet and Smoky Plantain Stew from Alissa at ConnoisseurusVeg.com. Alissa and I share that “recovering attorney” badge. If you’re looking for a great vegan recipe, give it a try.

We eat a lot of bananas over here! When they ran out, I sent my beloved personal shopper out for more, and they needed to be ripe. Who wants a smoothie made with a green banana??? Not me! But alas, being unable to find ripe bananas, he came back with plantains with the firm belief that they were, in fact, bananas. As you can see from the picture, ripe plantains look an awful lot like bananas, but the taste is very different. Plantains taste more like potatoes.

4 Plantains

I had to find a way to use the plantains…

Hence I turned to the recipe for Sweet And Smoky Plantain Stew which was delicious. I also prepared some yummy plantain chips. Watch for that blog post soon. Although I like them, Mark wasn’t a big fan of the plantains, so I had to find another way to adapt this recipe because the flavors were great. Adding shrimp in place of the plantains seemed like a perfect solution and indeed it was. I also worked in some artichoke hearts and black beans. Give it a try. I hope you enjoy, and again if you’re looking for a vegan recipe, the plantain stew is a win.

“When you are joyful, when you say yes to life and have fun and project positivity all around you, you become a sun in the center of every constellation, and people want to be near you.”-Shannon L. Alder

Caribbean Shrimp Stew In Bowl With Rice
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Caribbean Shrimp Stew

You'll feel like you're in the Caribbean when you take your first bite of this shrimp stew. Serve it with brown rice for a complete meal.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Caribbean Inspired
Keyword: Gluten free
Servings: 6
Calories: 314kcal

Equipment

  • 1 Large heavy pot
  • 1 Wooden spoon

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 medium red onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 ½ Tablespoon minced garlic, about 4 cloves
  • 1 Tablespoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cinnamon
  • 1 (28) ounce can/box diced tomatoes
  • 1 cup low sodium vegetable broth
  • 1 (14) ounce can full fat coconut milk
  • 2 Tablespoons tomato paste
  • 1 ½ cups black beans about 1 (14) ounce can
  • 1 (14) ounce can quartered artichoke hearts, drained
  • 1 pound shrimp, peeled and deveined tails left on if desired
  • 2 Tablespoons freshly squeezed lime juice
  • kosher salt and freshly ground pepper to taste
  • chopped cilantro for garnish

Instructions

  • In a large heavy pot, heat the extra virgin olive oil on medium.
  • When the oil is hot, add the onions and peppers to the pot and stir with a wooden spoon until the onions are translucent and the peppers have begun to soften.
  • Add the garlic, cumin, paprika and cinnamon to the pot and continue to stir for about a minute until the spices are fragrant.
  • Stir in the tomatoes, vegetable broth, coconut milk, tomato paste and black beans.
  • Allow the mixture to come to a boil, reduce to a simmer and cook for 25 minutes.
  • Add the shrimp and artichoke hearts and continue to cook for another 5 minutes or until the shrimp are pink and just cooked through. Be careful not to overcook the shrimp.
  • Remove from the heat and stir in the lime juice and salt and pepper to taste.
  • Serve over brown rice and garnish with freshly chopped cilantro if desired.

Notes

Please note that the garnishes and rice are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 314kcal | Carbohydrates: 25g | Protein: 17g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1082mg | Potassium: 809mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1248IU | Vitamin C: 60mg | Calcium: 134mg | Iron: 6mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you.

You’ll need the following ingredients for this Caribbean Shrimp Stew

Extra virgin olive oil-1 Tablespoon
Red onion-1 medium
Red bell pepper-1 medium
Green bell pepper-1 medium
Garlic-1 ½ Tablespoons minced, about 4 cloves
Ground cumin-1 Tablespoon
Paprika-1 teaspoon
Cinnamon-¼ teaspoon
Can/box diced tomatoes-28 ounces
Low sodium vegetable broth/stock-1 cup
Full fat coconut milk-1 (14 )ounce can
Tomato paste-2 Tablespoons
Black beans-1 ½ cups, about 1 (14) ounce can
Quartered artichoke hearts-1 (14) ounce can
Shrimp, peeled and deveined tails left on if desired-1 pound
Freshly squeezed lime juice-2 Tablespoons
Kosher salt and freshly ground pepper to taste
Cilantro for garnish

Let’s get going…

In a large heavy pot, heat the extra virgin olive oil on medium.


When the oil is hot, add the onions and peppers to the pot and stir with a wooden spoon until the onions are translucent and the peppers have begun to soften.

Peppers And Onions In Skillet


Add the garlic, cumin, paprika and cinnamon to the pot and continue to stir for about a minute until the spices are fragrant.

Spices And Garlic Added To Skillet


Stir in the tomatoes, vegetable broth, coconut milk, tomato paste and black beans. I incorrectly added the artichoke hearts in the picture below. Leave them out until you add the shrimp. They will retain their green color if added later.

Liquid Ingredients Added To Stew


Allow the mixture to come to a boil, reduce to a simmer and cook for 25 minutes.


Add the shrimp and artichoke hearts and continue to cook for another 5 minutes or until the shrimp are pink and just cooked through. Be careful not to overcook the shrimp.

Caribbean Shrimp Stew In Pot With Shrimp


Remove from the heat and stir in the lime juice and salt and pepper to taste.


Serve over brown rice and garnish with freshly chopped cilantro if desired.

Enjoy!…

Caribbean Shrimp Stew In Bowl With Rice

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you.

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