Shrimp stew is an easy classic, and will transition your family from summer into fall very easily. I found this recipe in Jessica Seinfeld’s cookbook “The Can’t Cookbook.” It is super easy and very tasty. The most difficult part of the recipe would be crushing the garlic. But, not with my new garlic press.
A couple of weeks ago, I blogged about growing my own garlic. I have been thrilled to use my new garlic press for this recipe, which was given to me for product review. The propressor professional stainless steel garlic press is just that–professional. This garlic press is both practical and durable for everyday use. This is a stainless steel, heavy-weight product with an ergonomic handle. The leverage on the product is amazing. I was able to crush several small cloves at once with a beautiful mince for my shrimp stew. I used both hands for the mincing process, and that provided maximum leverage for the tool.
Once the garlic is minced, the rest of the shrimp stew comes together in less than 1/2 hour. Peel and devein about 15 large shrimp and have them ready to add to the stew. In a large sauce pan on the stove, add the garlic to 2 tablespoons of olive oil. Heat until fragrant. Add several chopped fresh tomatoes from the garden, or one 15 oz can of diced tomatoes. Cook and stir until warmed. Pour in 3/4 cup white wine and incorporate to a boil. Add the shrimp and cook for several minutes until pink.
Add one 15 oz can of cannellini beans, which have been drained and rinsed. Season with salt, ground black and red pepper to taste. Just before serving add chopped arugula or romaine.
For more information on the propressor garlic press, follow this link:
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.