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Provençal Shrimp & Potato Stew

Provençal Shrimp & Potato Stew

with Bell Pepper, Fresh Dill & Garlic Bread
Courtney Laga
Courtney LagaUpdated on March 03, 2026
Get Free Steak + 10 Free Meals
Calories
490 kcal
Protein
27g protein
Total
40 minutes
Difficulty
Medium
Allergens:
  • Shellfish
  • Wheat
  • Soy
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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

12 ounce

Russet Potato

¼ ounce

Dill

1 teaspoon

Sherry Vinegar

Not included in your delivery

2 teaspoon (tsp)

Olive Oil

1 teaspoon (tsp)

Sugar

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ per serving
Calories490 kcal
Fat13 g
Saturated Fat4.5 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber6 g
Protein27 g
Cholesterol235 mg
Sodium980 mg
Potassium1430 mg
Calcium120 mg
Iron4.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Medium Bowl
Small Bowl
Peeler
Paper Towel

Cooking Steps

Prep
1
  • Wash and dry produce.

  • Halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Peel and dice potato 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.

Start Stew
2
  • Heat a large drizzle of olive oil in a medium pot (large pot for 4 servings) over medium-high heat.

  • Add onion, bell pepper, potato, diced tomato, salt, and pepper. Cook, stirring occasionally, until onion and bell pepper are softened, 3-4 minutes.

Simmer Stew
3
  • Reduce heat to medium and add tomato paste; cook, stirring, until fragrant and darkened in color, 30-60 seconds.

  • Add half the garlic powder2 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.

Finish Stew
4
  • 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.
Make Garlic Bread
5
  • 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.

Serve
6
  • Divide stew between bowls; sprinkle with dill. Serve with garlic bread on the side.

Customer reviews

Review summary

Updated on Mar 2026
  • Flavor: Some found it bland, while others loved the savory taste; many suggest adding extra seasoning or stock for deeper flavor.
  • Ease of prep: Quick and straightforward to make, though a few noted potatoes needed longer cooking time than instructed.
  • Suggestions: Consider using ciabatta or baguette instead of white bread; try adding fresh garlic, lemon, or red pepper flakes.
  • Leftovers: Flavors developed nicely overnight; some found it even better the next day.
  • Texture: A few wished for a thicker, more stew-like consistency; consider reducing water or adding cornstarch.
AI-generated from customer reviews