This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
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!