Provençal Shrimp & Potato Stew
with Bell Pepper, Fresh Dill & Garlic Bread
- Shellfish
- Wheat
- Soy
- Milk
This rustic Mediterranean one-pot wonder transforms shrimp, potatoes, and bell pepper into comfort gold! Tomato paste, herbes de Provence, sherry vinegar, and fresh dill create layers of flavor in the savory stew. Serve with garlic bread on the side for sopping up every drop.
Ingredients
1 unit
Green Bell Pepper
1 unit
Tomato Paste
1 unit
Onion
10 ounce
Shrimp
(Contains: Shellfish)
⅔ tablespoon
Herbes de Provence
1 unit
Tomato
¼ ounce
Parsley
2 slice
White Bread
(Contains: Wheat, Soy)
1 teaspoon
Garlic Powder
¼ ounce
Dill
5 unit
Potatoes
1 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Peel and dice potatoes into ½-inch pieces. Dice tomato into ¼-inch pieces. Finely chop parsley. Roughly chop dill.
-
Rinse shrimp* under cold water and pat dry with paper towels.
-
Heat a large drizzle of olive oil in a medium pot (large pot for 4 servings) over medium-high heat.
-
Add onion, bell pepper, potatoes, diced tomato, salt, and pepper. Cook, stirring occasionally, until onion and bell pepper are softened, 3-4 minutes.
-
Reduce heat to medium and add tomato paste; cook, stirring, until fragrant and darkened in color, 30-60 seconds.
-
Add half the garlic powder, 2 cups water, 2 tsp herbes de Provence, and 1 tsp sugar (4 cups water, 4 tsp herbes de Provence, and 2 tsp sugar for 4 servings). (Be sure to measure the herbes de Provence—we sent more!) Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until potato is tender, 10-12 minutes more.
- Add shrimp to pot and cook until cooked through, 2-3 minutes.
- Turn off heat; stir in half the parsley and 1 tsp vinegar (2 tsp for 4 servings). (Be sure to measure the vinegar—we sent more!) Season with salt and pepper. TIP: If stew seems too thick, stir in a splash of water.
-
Meanwhile, toast bread.
-
Add 1 TBSP butter (2 TBSP for 4 servings) to a small microwave-safe bowl. Microwave until melted, 15-30 seconds. Once melted, stir in remaining parsley, remaining garlic powder, salt, and pepper.
-
Brush garlic butter on toasted bread; halve garlic bread on a diagonal.
- Divide stew between bowls; sprinkle with dill. Serve with garlic bread on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Many found the broth mild or bland; using a stock concentrate instead of plain water significantly boosted depth 🍲. Some loved the herbes de Provence and fresh dill, while others found the dill overpowering — use less if you prefer a subtler finish.
- Ease of prep: There is quite a bit of chopping involved, and the overall cook time runs longer than the recipe suggests.
- Suggestions: Add a stock concentrate or bouillon to the broth for more flavor; use all the garlic powder and let the stew simmer longer than 10–12 minutes for the best result. Several reviewers found the potatoes needed 20–30 minutes to fully soften — dice them extra small or par-cook them first.
- Leftovers: The stew keeps well and tastes even better the next day as the flavors develop.
- Bread: Many felt the plain white bread was a letdown — a ciabatta roll or baguette would be a much better match for sopping up the broth.
