- 1 kg peeled shrimps
- 1 medium piece lemon for lemon juice
- 3 tablespoons Vegetable oil
- 1 medium Onion or 150 g chopped
- 4 cloves crushed Garlic
- 1 medium Potato or 200 g cut as small cubes
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 2 medium Tomatoes or 300 g finely chopped
- 1 tablespoon Tomato paste
- 2 tablespoons Coriander leaves chopped
- 2 tablespoons fresh parsley chopped
- 2 cubes MAGGI Chicken Stock
- 1.5 cups Water or 375 ml
- For the rice:
- 2 cups White rice or 400 g
- 3 cups Water or 750 ml
- 2 tablespoons Vegetable oil
Shrimps Stew
INGREDIENTS
Shrimps Stew with
Shrimps Stew with 
- 1 kg peeled shrimps
- 1 medium piece lemon for lemon juice
- 3 tablespoons Vegetable oil
- 1 medium Onion or 150 g chopped
- 4 cloves crushed Garlic
- 1 medium Potato or 200 g cut as small cubes
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 2 medium Tomatoes or 300 g finely chopped
- 1 tablespoon Tomato paste
- 2 tablespoons Coriander leaves chopped
- 2 tablespoons fresh parsley chopped
- 2 cubes MAGGI Chicken Stock
- 1.5 cups Water or 375 ml
- For the rice:
- 2 cups White rice or 400 g
- 3 cups Water or 750 ml
- 2 tablespoons Vegetable oil
NUTRITIONAL INFORMATION
Shrimps Stew with
Shrimps Stew with
- Energy 665 (Kcal)
- Protein 48 (g)
- Carbohydrate 82 (g)
- Total Fat 16 (g)
HOW TO PREPARE
Shrimps Stew with
Shrimps Stew with
1
Clean shrimps then mix with lemon juice and set aside.
2
Heat oil in a large saucepan, cook onions and garlic with stirring for 5-6 minutes or until golden brown.
3
Add potato and stir for 2 minutes then add shrimps, and all spices, tomato, tomato paste, coriander and parsley and cook for 5-6 minutes.
4
Add MAGGI Chicken Stock cubes and water and simmer for 10–15 minutes then serve with the white rice.
5
For the rice: Gently wash rice with cold water and drain. Then soak the rice in a bowl filled with cold water for 20 minutes. Drain again.
6
Add 3 cups of water to a large saucepan. Add rice, and oil.
7
Bring to boil then simmer with stirring from time to time until the rice totally absorbs the water. Cover the rice, then cook over low heat for 15-20 minutes or until rice is cooked.
REVIEWS
Shrimps Stew with
