Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 4 cups fish stock
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls or plates
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add diced tomatoes, fish stock, white wine, paprika, dried oregano, and red pepper flakes to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
5. Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
6. Season the stew with salt and pepper to taste.
7. Ladle the stew into soup bowls or plates and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 12g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- You can use fresh tomatoes instead of canned tomatoes.
- Instead of shrimp, you can use other seafood such as scallops or mussels.
Variations:
- Add chopped potatoes or carrots to the stew for a heartier meal.
- Use saffron instead of paprika for a more traditional Aljotta recipe.
- Add a can of chickpeas for extra protein and fiber.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Use a wooden spoon or spatula to stir the stew to avoid breaking the shrimp.
- Serve the stew with crusty bread for dipping.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in colorful soup bowls or plates.
Garnishes:
Garnish the stew with fresh parsley.
Pairings:
Serve the stew with crusty bread and a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more fish stock or water.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through.
- Store any leftover stew in the refrigerator and consume within 3 days.
Food history:
Aljotta is a traditional Maltese fish soup that is typically made with fish, garlic, tomatoes, and herbs.
Flavor profiles:
This Aljotta and Shrimp Stew is savory and slightly spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the stew hot with crusty bread and a side salad.
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Region: Maltese