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Try this delicious and simple Peruvian Shrimp Stew

RICHMOND, Va - Kick your kitchen up a notch with Shayne Rogers’ hearty and flavorful Peruvian Shrimp Stew. Featuring fresh ingredients like shrimp, jalapeños, yellow potatoes, tomato, and onion, this zesty dish is sure to please.




1T Olive Oil


1 large onion, chopped


3 garlic cloves, minced


1 jalapeno, seeded and minced


2c vegetable broth


1c shrimp stock or clam juice


1 lb. small yellow potatoes, thinly sliced


1 large tomato, chopped


¼ - ½ t salt


½ t oregano


1 bay leaf


1 lb. shrimp, peeled and deveined


Fresh parsley and cilantro, chopped


Lime wedges, for serving


Heat oil in a Dutch oven over medium heat.  Add onions and cook until softened.  Add garlic and jalapeno, stirring constantly for about a minute. Add broth, stock, potatoes, tomato, salt, oregano and bay leaf.  Bring to boil, reduce heat and simmer, covered, for about 10 minutes.  When potatoes are tender, stir in shrimp. When the shrimp is just opaque, stir in the parsley and cilantro. Serve with lime wedges. Enjoy!



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