Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 medium bell pepper, diced
  • 2 medium tomatoes, diced
  • 1 cup (240ml) chicken or vegetable broth
  • 1 teaspoon (5g) smoked paprika
  • ½ teaspoon (2.5g) cayenne pepper
  • Salt and black pepper, to taste
  • 2 cups (300g) fresh spinach or kale, roughly chopped
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (8g) fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
  2. Stir in the minced garlic and diced bell pepper; cook for an additional 3-4 minutes.
  3. Incorporate diced tomatoes and stir in smoked paprika, cayenne pepper, and season with salt and black pepper. Cook for another 5 minutes.
  4. Gradually add chicken or vegetable broth and bring the mixture to a gentle simmer.
  5. Add the shrimp to the pot and cook until pink and opaque (about 5-7 minutes).
  6. Stir in chopped spinach or kale until wilted. Remove from heat; add fresh lemon juice and adjust seasoning as needed.
  7. Garnish with fresh parsley and enjoy your shrimp stew!