Simple and yet delicious dish for all seafood lovers – serve it as a main dish or a side dish and add other veggies as you like. Most important, though, are fresh shrimp.

Preparation time: 30 minutes

What you need:

1 tablespoon oil

1 onion, chopped

2 green bell pepper, chopped (you can substitute with or add other veggies such as zucchini)

4-5 garlic cloves, minced

1 tablespoon paprika

1 tablespoon dried oregano 

1 small teaspoon chili powder

1 ½ cups (360ml) chicken or veggie broth 

2 bay leaves

1 can (14 oz/400g) tomatoes, crushed (in summer it’s nice to use fresh tomatoes)

3 green onions, thinly sliced

2 teaspoons Worcestershire sauce

Juice of ½ lemon (or lime)

1.5 lb (750g) fresh shrimp, peeled and deveined (I like to cut them into half)

How to do it:

Heat oil a pot over medium heat. Add onions and cook until translucent, about 4 minutes

Add garlic and cook for another minute

Add peppers, and cook until soft, about 4 minutes. Season with salt and pepper. Add paprika, oregano, and chili and cook until fragrant, 1-2 minutes more.

Add chicken/veggie broth and tomatoes and bring to a boil.

Lower heat and let simmer for about 10 minutes. The sauce should thicken a bit.

Add shrimp, green onions and Worcestershire sauce and cook for another 10 minutes.

Check how it tastes and season again with salt, pepper and other spices until you like it. Stir in lemon juice.

Garnish with green onions and serve over white or brown rice.

Enjoy!