Shrimp Stew: A Bowl of Comfort and Spice

Shrimp and I didn’t exactly start on the best terms. My first experience with them was, well, let’s just say memorable. I was at a party, running late, and by the time I arrived, most of the food prep duties had been assigned. Guess what was left for me? Shrimp!

I was not thrilled. The smell was overwhelming, and I couldn’t imagine myself ever eating them. But a promise is a promise, so they patiently showed me how to clean them. Let’s just say the experience didn’t win me over.

Fast forward to serving time, and I noticed something odd, there were no shrimp in sight. Apparently, they’d “disappeared” into a soup that everyone assured me was the best thing ever. Reluctantly, I gave it a try. The taste? Surprisingly delicious! The smell? Still not a fan.

Then came the game-changer: a kind lady told me, “If you try my shrimp fried rice, it’ll become your favorite meal.” Skeptical but intrigued, I accepted her invitation.

From Eww to Alhamdulillah: The Shrimp Fried Rice That Won My Heart

Fast forward to the big day, I found myself in her kitchen, staring at a counter filled with all the ingredients for shrimp fried rice. My heart raced as I thought, Not this again! But there was no turning back, I was already here.

We started with cleaning the shrimp, and this time, she insisted on using vinegar and lemon. Let’s just say, that was the first step to winning me over. The fresh, clean scent replaced the unpleasant smell I had dreaded.

As she explained each step, carefully chopping veggies, frying rice to perfection, and tossing it all together with those freshly cleaned shrimp, I couldn’t help but admire her skill. With every move, I could feel myself warming up to the dish.

When the moment of truth came, tasting, I didn’t hesitate. I took a bite, and alhamdulilah! It was absolutely delicious. The flavors were vibrant, the shrimp tender and savory, and the rice perfectly balanced. From that day on, shrimp fried rice has held a special place in my heart.

After my shrimp fried rice success, I thought I’d done it all. But one lazy afternoon, curiosity led me to try something new: shrimp stew. The aroma of spices, curry leaves, and simmering tomatoes filled the kitchen, and when I finally tasted it, creamy, spicy, and comforting. I knew shrimp had officially earned a permanent spot in my kitchen.

Shrimp Stew Recipe

Ingredients

1 kg shrimp, cleaned and deveined

1 medium onion, finely chopped

3–4 ripe tomatoes, chopped

2 tablespoons tomato paste

½ cup plain yogurt

1 teaspoon mixed spice

½ teaspoon turmeric

½ teaspoon black pepper

½ teaspoon red pepper (adjust to taste)

A handful of fresh coriander leaves, chopped(optional)

A few curry leaves

2 cloves garlic, minced

1 teaspoon grated ginger

2 tablespoons cooking oil

1 Maggi cube (or any stock cube)

Salt to taste

Instructions

Sauté the base: Heat oil in a pot. Add onions and cook until golden brown.

Add flavor: Stir in ginger, garlic, Maggi, and curry leaves. Sauté until fragrant.

Cook the shrimp: Add shrimp and cook for a few minutes until they start to turn color.

Build the sauce: Add chopped tomatoes and let them simmer until soft.

Add the spices: Stir in mixed spice, turmeric, red pepper, black pepper, Maggi cube, and salt. Cook for 1–2 minutes to bring out the aroma.

Add richness: Stir in tomato paste and plain yogurt. Let the mixture cook gently until it thickens and the shrimp are soft and well-cooked.

Finish: Garnish with chopped coriander leaves before serving(optional).