Shrimp Stew for Two
Published Oct. 17, 2021
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 2large shallots, thinly sliced crosswise
- Salt and black pepper
- 4large garlic cloves, finely grated
- 1(1-inch) piece fresh ginger, peeled and finely grated
- 1tablespoon olive oil
- 2tablespoons gochugaru, plus more to taste (see Tip)
- 8ounces broccoli rabe, Tuscan kale or other sturdy bitter greens, coarsely chopped
- 8 to 10shell-on jumbo shrimp or 4 tiger prawns, preferably head-on, deveined (about 8 ounces)
- 6ounces radishes, thinly sliced (1 ½ cups)
- 1tablespoon fish sauce, plus more to taste
- Pinch of granulated sugar, plus more to taste
- Toasted crusty bread or steamed white rice, for serving
Nutritional analysis per serving (2 servings)
701 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 21 grams protein; 1398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
- Step 2
Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
- Step 3
Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
- Step 4
Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
- Step 5
Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.
- Jewel-red gochugaru, a Korean red-pepper powder, has a mild, sweet heat that tastes fruity and fragrant once cooked in fat or added to burbling stews like this one. It comes in coarse and fine textures, and spiciness varies from brand to brand. You can find gochugaru at many grocery stores, but especially in Korean and other Asian supermarkets, as well as online. It sometimes comes in larger bags, which is not a problem because it freezes beautifully and tastes great sprinkled over just about anything.
Private Notes
Comments
Variation. Fish sauce is an acquired taste, notably unpleasant to some. Because its role in this dish is to add a bit of umami and tartness, you can substitute white wine or sherry, just slightly reduced to a few tablespoons worth, with a dash of your favorite soy sauce at Step 4. These will work beautifully with the shrimp and greens. (Suggest tasting before adding any sugar at all to the sauce.)
For those who don't want to mess with shrimp with shells on, I always shell them and make a simple broth by boiling the shells and using it in the stew. You get the flavor without the mess.
Using your hands. If that bothers you, don't make this. ;-) Pick up a shrimp in both hands. Twist off the head; lay it back on the stew. Hold the body with your thumbs between the legs, apply gentle pressure, and pull the shell apart. Slip your thumbs inside the open shell and slide it off. Pull the shell off the tail if you want (I don't). Lick the juices off the shell before you put it aside. Eat the shrimp. Then suck out the goodness from inside the head and the juices outside.
Made this tonight for 5 people all of whom LOVED it! peeling cooked shrimp was not right for this group so, as suggested by others, I shrimped up my broth with the shells before making the dish - otherwise followed the recipe pretty faithfully and, no question, it deserves waaaaay more than 5 stars.
Wonderful rich and tasty stew! My only change was kale and radish greens (from the radishes) instead of broccoli rabe.
I got double duty out of my radishes by using their leaves as the soup greens! Didn't have gochugaru so I used ssamjang. Peeled the shrimp and boiled the shells and some dried shrimp for the broth. It was absolutely delicious and I'll make this through the winter as long as those radishes keep popping!
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