Plump shrimp poached in a deeply concentrated tomato broth make this Mediterranean tomato and shrimp stew a go-to for quick, weeknight cooking. The foundation starts with onions slowly softened in olive oil, followed by a punchy paste of garlic, fresh jalapeño, and aromatic spices like cumin and allspice that cut through the natural sweetness of the plum tomatoes.

As the sauce reduces, the ingredients meld into a thick, rustic consistency that clings perfectly to every bite of tender seafood. A splash of vinegar added at the end provides a necessary brightness, balancing the heat of the peppers and the earthiness of the spices.

Spoon this over a bed of fluffy white rice to soak up the sauce, or keep things simple with thick slices of toasted sourdough for dipping. It is a straightforward, unfussy meal that relies on simple techniques and quality pantry staples to deliver a satisfying depth of flavor.

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If you enjoy the bright, sun-drenched profiles found in this shrimp stew, you might also appreciate a hearty vegetable stew featuring halloumi, which offers a similar focus on fresh Mediterranean produce. For those interested in exploring how different cultures approach braised dishes, comparing this recipe to a classic Indonesian beef stew reveals fascinating differences in how spices and aromatics can transform a simple pot into a deep, soul-warming meal.

Key Ingredients

Shrimp: These raw, peeled shrimp provide the primary protein and are cooked directly in the aromatic tomato broth.
Plum tomatoes: Canned whole plum tomatoes form the thickened, savory base of this Mediterranean stew.
Jalapenos: Fresh jalapenos are mashed into a paste to infuse the sauce with a necessary spicy kick.
Garlic: Chopped garlic is mashed with jalapeno to build a pungent, aromatic foundation for the sauce.
Extra-virgin olive oil: Used for sautéing the onions and drizzled over the finished dish for a rich, silky texture.
Red onion: Finely chopped red onion is softened to provide a sweet, aromatic base for the tomato stew.
Cumin: Ground cumin adds an earthy, warm spice profile characteristic of Mediterranean-inspired seasoning.
Allspice: A pinch of allspice introduces a subtle, warm aromatic depth to the tomato-based sauce.
Parsley: Freshly chopped parsley provides a bright, herbaceous finish when sprinkled over the serving bowls.

Hearty Stews and Comforting Bowls

Fufu paired with beef stew is an excellent choice if you want to explore how robust tomato bases are utilized in West African cooking.
This vegetable stew in coconut milk provides a creamy, tropical contrast to the acidity found in tomato-based Mediterranean dishes.
Our roasted tomato soup highlights how slow-roasting intensifies natural sugars, making it a perfect companion for anyone who loves the base flavor profile of this shrimp stew.

Mediterranean Tomato And Shrimp Stew

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Mediterranean Tomato And Shrimp Stew Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzlingmedium red onion, finely chopped1 (14-ounce) can whole, peeled plum tomatoes, juices reserved1 teaspoon granulated sugar, plus more to taste3⁄4 teaspoon ground cumin1⁄4 teaspoon ground allspiceSea salt and ground black pepper1 to 2 jalapeños, finely chopped, plus more to taste3-4 garlic cloves, chopped1 tbsp of vinegar1 pound raw medium shrimp, peeled and deveined, tails removedCoarsely chopped parsley leaves, for serving

Steps

In a pan, heat 2 tablespoons extra-virgin olive oil over medium.Add the onion and cook, stirring occasionally, until softened, about 10 minutes.Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.Meanwhile, mash the jalapeño, garlic, and 1/2 teaspoon salt together using a mortar and pestle for a few minutes, or finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms.Add to the tomato sauce and stir to combine.Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.Add vinegar at this point.When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño).Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.To serve, drizzle with a generous amount of extra-virgin olive oil and garnish with parsley.Serve with white rice or toasted sour dough bread.

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