Gluten-Free Italian Shrimp Stew Recipe

By: Gillian Olins on August 28, 2013

Here’s a tasty gluten-free seafood recipe that makes an all-in-one meal. After the stew has been cooked, it is finished by adding a gremolata of parsley and lemon zest which gives it a wonderful fresh taste.

1 lb new potatoes
2 Tbs vegetable oil
4 celery sticks, chopped
1 onion, sliced
2 garlic cloves, diced
2 anchovy fillets, chopped
1/4 tsp crushed red chili peppers
Salt & pepper
1 can (14.5-oz) diced tomatoes
3/4 cup vegetable stock (gluten-free)
1 cup white wine
14 oz raw large shrimp
1 tsp capers
Zest and juice of 1 lemon
1 Tbs finely chopped parsley

Bring a pan of cold water with a pinch of salt to the boil. Add the potatoes and reduce to a simmer; cook for 15-20 minutes (you should be able to just about pierce a sharp knife to the center). Drain, cool slightly, and then cut into thick slices. Over low-medium heat, heat the oil in a large saucepan. Add the celery, onion, garlic, anchovy and chili; season with salt and pepper and cook for 6-8 minutes. Add the tomatoes, stock and wine; simmer for 15 minutes. Add the shrimp, capers, lemon juice and potatoes; simmer for 5 minutes (shrimp should turn pink). Combine the parsley and lemon zest, and scatter over the stew.

4 servings