Mediterranean Shrimp and Potato Stew with Garlic Bread

This rustic Mediterranean stew is pure comfort in a bowl. Tender shrimp, hearty potatoes and sweet bell pepper simmer in a savory tomato broth infused with herbes de Provence and a touch of sherry vinegar. Fresh dill and parsley add a bright finish, while crispy garlic bread on the side is perfect for sopping up every last drop.

Ready in under an hour, this one-pot wonder is ideal for busy weeknights but impressive enough for company. The combination of succulent shrimp and tender potatoes in a richly flavored broth will transport you to the sunny shores of Provence.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 slice White BreadView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Core, deseed and dice the bell pepper into ¼-inch pieces. Peel and dice potatoes into ½-inch pieces. Dice the tomato into ¼-inch pieces. Finely chop the parsley. Roughly chop the dill. Rinse shrimp under cold water and pat dry with paper towels.
2. Heat a large drizzle of olive oil in a medium pot (or large pot for 4 servings) over medium-high heat. Add onion, bell pepper, potatoes, diced tomato, salt and pepper. Cook, stirring occasionally, until onion and bell pepper are softened, about 3-4 minutes.
3. Reduce heat to medium and add tomato paste; cook, stirring, until fragrant and darkened, 30-60 seconds. Add half the garlic powder, 2 cups water, 2 teaspoons herbes de Provence and 1 teaspoon sugar (for 4 servings: 4 cups water, 4 teaspoons herbes de Provence and 2 teaspoons sugar). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until potatoes are tender, 10-12 minutes more.
4. Add shrimp to the pot and cook until pink and cooked through, 2-3 minutes. Turn off heat; stir in 1 teaspoon sherry vinegar and half the parsley. Season with salt and pepper. If the stew seems too thick, stir in a splash of water.
5. Meanwhile, toast the bread. Place 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, 15-30 seconds. Stir in remaining parsley, remaining garlic powder, salt and pepper. Brush the garlic butter onto the toasted bread and cut each slice in half diagonally.
6. Divide stew among bowls, sprinkle with chopped dill and serve with garlic bread on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking. Adjust cooking time slightly if needed.

What can I substitute for herbes de Provence?

A mix of dried thyme, rosemary, oregano and a pinch of lavender works well.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.