
A light and savory American-style seafood stew with tender shrimp and aromatic vegetables in a bright tomato broth.
200 gShrimps
1 stalkCelery
Optional
50 gOnion
10 gGarlic
0.75 cupTomatoes
Heat a splash of oil in a pot and sauté the diced onion, minced garlic, and celery until fragrant; season with salt and black pepper.
Pour in the chicken broth and canned tomatoes; bring to a simmer and cook until the vegetables are soft.
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0.75 cupChicken Broth
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Add the shrimp to the pot and cook until they are pink and opaque.