Italian Shrimp Stew with Naan

35 4 servings, 1/4 recipe (470 g) each
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4 servings, 1/4 recipe (470 g) each

Whisk yourself to Italy with this fast and easy dish.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Add tomatoes and olives; simmer on medium-low heat 14 to 16 min. or until most of the liquid is cooked off, stirring occasionally.
  • Meanwhile, brush both sides of naan with 2 Tbsp. dressing; place on parchment-covered baking sheet. Bake 6 to 8 min. or until crisp and golden brown. While naan is baking, heat remaining dressing in separate large skillet on medium-high heat. Add shrimp; cook and stir 4 min. or until shrimp turn pink.
  • Add parsley, cheese and capers to stew; cook and stir 1 min. Top with shrimp and basil. Cut naan into 8 pieces; serve with stew.


Prepare as directed, omitting naan and the 2 Tbsp. dressing used to brush onto the naan. Serve stew with crusty baguette slices.

How to Store Leftover Stew

Keep stew stored in airtight container in refrigerator for up to 2 days. Reheat in microwave before serving.


  • 4 servings, 1/4 recipe (470 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (470 g) each
Calories 460
% Daily Value
Total fat 17g
Saturated fat 3g
Cholesterol 205mg
Sodium 1070mg
Carbohydrate 43g
Dietary fibre 5g
Sugars 18g
Protein 34g
Vitamin A 40 %DV
Vitamin C 140 %DV
Calcium 30 %DV
Iron 45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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