Golden Shrimp Stew

  • Yield: About 3 quarts, 10 to 12 servings


  • 1/4 cup olive oil
  • 2 cups finely chopped onions
  • 2 cups finely chopped red bell peppers
  • 2 tablespoons minced jalapeÒos
  • 2 tablespoons minced garlic
  • 2 teaspoons turmeric
  • 1 teaspoon mustard powder
  • 1/2 teaspoon saffron threads, soaked in 1 tablespoon of water for 20 minutes
  • 2 cups dry white wine
  • 6 cups Shrimp Stock
  • 2 cups diced new potatoes
  • 2 cups diced tomatoes
  • 2 pounds medium shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/4 cup plus 2 tablespoons finely chopped fresh cilantro


  • Heat the oil in a large stockpot or Dutch oven. Add the onions, bell peppers, and jalapeÒos and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the turmeric, mustard, and saffron and stir to combine. Add the wine and cook another 2 minutes. Add the Shrimp Stock and potatoes and bring to a boil. Boil for 5 minutes. Lower to a simmer and add the tomatoes. Cook for 20 minutes. Add the shrimp and simmer until cooked through, about 4 minutes longer. Season with the salt. Stir in the cilantro, remove from the heat, and serve.