Shrimp and Salami Stew
4 servings
45 minutes
Shrimp and salami ragout is an exquisite European dish that combines the tenderness of seafood with the spiciness of cured meats. Its roots trace back to Mediterranean cuisine, where fresh seafood traditionally harmonizes with rich meat flavors. In this ragout, royal shrimp absorb the aromas of garlic, tomatoes, and celery, while sautéed salami adds spicy notes and a light crunch. Tabasco sauce adds zest, making the dish warming and expressive. It can be served with parsley for a refreshing balance of flavors. Perfect for a cozy dinner with a glass of white wine, revealing the depth of flavor combinations and delighting gastronomic enthusiasts.
1
Clean, rinse, and dry the shrimp.
- King prawns: 300 g
2
Chop the onion and garlic into small cubes, and the pepper, tomatoes, and celery into small pieces.
- Onion: 1 piece
- Garlic: 2 cloves
- Red sweet pepper: 1 piece
- Tomatoes: 3 pieces
- Celery stalk: 1 piece
3
Boil rice in salted water until cooked, then drain in a sieve.
- Rice: 0.5 glass
4
Slice the salami into 3–5 mm thick pieces, fry in olive oil for 2–3 minutes, add onion and fry on medium heat for another 2–3 minutes.
- Salami: 100 g
- Olive oil: 2 tablespoons
- Onion: 1 piece
5
Then add the pepper and celery, and fry for another 3-5 minutes.
- Red sweet pepper: 1 piece
- Celery stalk: 1 piece
6
Add garlic and shrimp, fry for another 2 minutes.
- Garlic: 2 cloves
- King prawns: 300 g
7
Place tomatoes and rice, season with salt to taste and add Tabasco sauce, simmer on medium heat, stirring, for 3-5 minutes.
- Tomatoes: 3 pieces
- Rice: 0.5 glass
- Tabasco sauce: to taste
- Salt: to taste
8
Garnish with parsley or celery when serving.
- Fresh herbs: to taste
