When thinking about what I wanted to make for this week's challenge, I found myself aimlessly clicking around the Internet looking for inspiration.
That's when I stumbled across the definition of a stew, which says that the meat or veggies in the dish must be “slowly cooked.”
As you can imagine, twenty minutes does not allow a lot of time for slow cooking.
So it definitely was a challenge to try to come up with something I could make that would actually cook in twenty minutes and still have a rich flavor.
I decided to swap the potatoes for quicker-cooking zucchini, and went with pantry staples like canned beans and tomatoes to cut down on prep time (and because I had them on hand).
Last, I threw in some herbes de Provence (a blend of things like rosemary, thyme, and lavender) and let it all simmer up.
Once my stew was simmering, I added my favorite easy-cooking protein, shrimp! Shrimp cooks up in a couple of minutes and is the perfect compliment to stewed veggies.
And just like that, I had a stew in 20 minutes!
Shrimp + Chickpea Stew
servings: 4 to 6
- 1 tablespoon olive oil
- 1 large carrot, finely chopped (about 1 cup)
- 1 small yellow onion, finely chopped (about ¾ cup)
- 3 garlic cloves, minced
- 2 teaspoons kosher salt
- 2 medium zucchini, cut into ½-inch cubes (about 2 cups)
- One 28-ounce can diced tomatoes
- One 15-ounce can chickpeas, drained + rinsed
- 1 cup chicken stock (or another kind of broth)
- 1 teaspoon dried herbes de Provence
- ¼ pound large shrimp (about 10 to 12), cleaned, deveined + shells removed
- ⅓ cup chopped scallions (about 3 scallions)
- Heat the oil in a stock pot over medium-high heat, then add the carrot, onion, garlic, and 1 teaspoon of the salt. Cook until the veggies just begin to soften—3 to 4 minutes. Then add the zucchini and cook until the zucchini is also slightly softened—1 to 2 minutes more.
- Add the tomatoes, chickpeas, stock, herbes de Provence, and remaining 1 teaspoon of salt, increasing the heat to high and bringing the mixture to a simmer.
- Next add the shrimp and simmer until the shrimp are cooked through and pink—3 to 4 minutes.
- Stir in about three-quarters of the scallions (about ¼ cup of them), then remove the stew from the heat and divide it into bowls. Serve topped with the remaining scallions.