Delicious, Healthy, and Bursting with Flavour: Shrimp Spinach Squash Stew!
As the temperature rises and summer brings an abundance of fresh produce, it's the perfect time to explore creative ways to incorporate seasonal vegetables into your meals. If you're looking for a satisfying and flavourful dish that celebrates the essence of summer, look no further than the mouthwatering Shrimp Chard Squash Stew. This recipe combines the vibrant flavours of summer squash, earthy fennel, and nutritious Swiss chard with succulent shrimp, creating a dish that will leave you craving more.
Let's get cooking!
Shrimp Spinach Squash Stew
(serves 4)
Ingredients:
• 4 scallions, chopped
• 3 cloves garlic, pressed
• 4 tbsp of olive oil
• 2 heads of fennel, chopped
• 4 medium-sized summer squash, chopped
• 2 cups of vegetable broth
• 4 bay leaves
• 2 pounds of wild-caught shrimp, peeled and deveined (fresh or frozen)
• 8 cups of Baby Spinach, chopped
• 1/2 cup of fresh basil, chopped
Directions:
1. Start by pressing the garlic and chopping the scallions.
2. Chop the fennel and summer squash into bite-sized pieces, ensuring they cook evenly and impart their essence to the stew.
3. Chop the spinach; this will add a vibrant pop of colour and a healthy dose of nutrients to the dish.
4. Heat the olive oil in a large sauté pan over medium heat. Add the garlic and scallion tops, cooking them until soft and fragrant. This initial step will release their aromatic compounds, enhancing the overall taste of the stew.
5. Add the chopped fennel and summer squash to the pan. Continue sautéing the vegetables over low-medium heat for approximately 5 minutes. This will allow the flavours to meld together and soften the vegetables slightly.
6. Increase the heat to high and stir in the vegetable broth and bay leaves. Allow the mixture to come to a boil, and then reduce the heat to a simmer. Cook until the squash has reached the desired level of tenderness, which typically takes around 5 minutes.
7. Nestle the peeled and deveined shrimp into the stewed vegetables and broth. Simmer for an additional 8-10 minutes until the shrimp are cooked through and have absorbed the flavours of the stew.
8. Gradually add the baby spinach to the pan, stirring after each addition. The heat of the stew will wilt the spinach perfectly, infusing it with the savoury goodness of the broth and vegetables. Continue adding spinach until all 8 cups have been incorporated.
9. Just before serving, stir in the freshly chopped basil. This herb adds a delightful freshness and elevates the overall taste of the stew.
10. Now, all that's left to do is to ladle this aromatic Shrimp Spinach Squash Stew into bowls and enjoy each spoonful.
Whether you're seeking a way to use your summer squash or simply looking for a wholesome and comforting meal, the Shrimp Spinach Squash Stew is a must-try. It encapsulates the essence of summer in a single bowl, allowing you to savour the vibrant flavours of the season. So, gather your ingredients, roll up your sleeves, and embark on a culinary journey that will have you falling in love with summer all over again. Bon appétit!
Personal Access to my Blog Posts!
Sign up and be the first in line to receive my latest posts.
We hate SPAM. We will never sell your information, for any reason.
