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🍽️ Quick Shrimp and Vegetable Stew

691 kcal · 30 min · 4 servings

Ingredients

• 20 large shrimp (kitchen-ready, peeled except for the tail segment)
• 150 g chorizo
• 1 green bell pepper
• 1 green chili pepper
• 250 g okra pods
• 3 tomatoes
• 2 onions
• 2 garlic cloves
• 1 tbsp olive oil (as needed)
• 1 pinch ground cloves
• 1 tsp spice mix (pimentón, smoked paprika)
• 1 tbsp tomato paste
• 400 g strained tomatoes (can)
• 200 ml beef broth
• 0.5 tsp Tabasco
• 2 tbsp orange juice
• 1 tbsp honey
• salt
• cayenne pepper
• 250 g long-grain rice (parboiled)

Instructions

1. 1. Rinse the shrimp under cold running water and let them drain well.
2. 2. Cut the sausage into small cubes.
3. 3. Heat a deep pan and fry the sausage cubes in it.
4. 4. Remove the fried sausage from the pan and set it aside.
5. 5. Rinse the bell pepper and the chili.
6. 6. Halve the bell pepper and the chili and remove the seeds.
7. 7. Cut the bell pepper into small pieces.
8. 8. Finely chop the chili.
9. 9. Wash the okra pods and slice them.
10. 10. Wash the tomatoes and remove the hard stem area.
11. 11. Cut the tomatoes into coarse cubes.
12. 12. Peel the onions and the garlic.
13. 13. Finely dice the onions and the garlic.
14. 14. Add the onions and garlic to the hot pan with the sausage fat.
15. 15. Sauté the vegetables, stirring, for about 5 minutes.
16. 16. If necessary, add one tablespoon of oil.
17. 17. Add the okra, bell pepper pieces, and chili to the pan.
18. 18. Season with a pinch of ground cloves and Pimentón (Spanish paprika).
19. 19. Stir in the tomato paste.
20. 20. Add the fresh tomato cubes.
21. 21. Deglaze with the puréed tomatoes and the broth.
22. 22. Spice up the sauce with Tabasco to taste.
23. 23. Bring the mixture to a boil.
24. 24. Let the pot simmer for about 15 minutes over low heat.
25. 25. Season with orange juice, honey, salt, and pepper.
26. 26. Return the shrimp and the fried sausage to the pot.
27. 27. Continue simmering until the shrimp are cooked through.
28. 28. Fill 3.75 deciliters of boiling salted water into the rice pressure cooker.
29. 29. Add the rice to the water and stir.
30. 30. Close the lid of the pressure cooker.
31. 31. Cook the rice for 6 minutes on level 1.
32. 32. Release the pressure quickly and open the lid.
33. 33. Divide the rice onto four plates.
34. 34. Serve the shrimp and vegetable stew over the rice.

Nutrition per serving

• kcal: 691
• Protein: 63 g · Fett/Fat: 19 g · Carbs: 64 g