Mini Beef Meatball Sandwiches
Spicy Habanero Shrimp Stew
Ingredients
Instructions
- 250 g shrimp, peeled and deveined
- 2 medium tomatoes (about 200 g), diced
- 1 red bell pepper, sliced thin
- 1 small onion, sliced thin
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 100 ml tomato sauce (passata or canned purée)
- 1–2 tsp Poppamies Habanero Hot Sauce (adjust to taste)
- ½ tsp smoked paprika (optional, for depth)
- Salt and black pepper, to taste
- Fresh parsley or coriander, chopped, for garnish
- Lemon wedges, to serve
- Prepare the base: Heat the olive oil in a large pan over medium heat. Add onions and sauté for 3–4 minutes until soft and lightly golden. Stir in garlic and cook for 1 minute until fragrant.
- Cook the vegetables: Add bell pepper and diced tomatoes. Season with salt, pepper, and smoked paprika if using. Let simmer for 5–6 minutes until the tomatoes break down into a chunky sauce.
- Add the sauces: Stir in the tomato sauce and Poppamies Habanero Hot Sauce. Let simmer for another 3–4 minutes, stirring occasionally. Taste and adjust seasoning/spiciness.
- Cook the shrimp: Add the shrimp directly into the sauce. Cook for 5 minutes until pink and just cooked through. Don’t overcook.
- Finish and serve: Garnish with chopped parsley or coriander. Serve hot with crusty bread, rice, or pasta
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