Shrimp Turmeric Stew

If you haven’t heard of the nutritional properties of turmeric, i suggest you check it out. Studies have shown that turmeric has natural anti-inflammatory properties as well as cancer prevention/treatment properties. Believe what you want, but I think that if you can find a natural root with such a bold, strong color, it’s got to be good for you! It does have a bold flavor but it can be used in many types of dishes. I really enjoy it in this shrimp stew. The stew itself is pretty simple with easy ingredients. If shrimp isn’t your thing, swap in some chicken or simple leave it out! Makes 4 servings

turmeric shrimp stew

1 lb shrimp, peeled and deveined
2 cups cabbage, chopped
1 cup carrot, diced
1 zucchini, diced
1 chayote squash (or yellow squash)
1 large potato, peeled and diced (omit for Paleo)
1 small jalapeno, seeded and diced
1 tsp ground turmeric
1 tsp sea salt
1 lime, cut into quarters
1 tbsp fresh cilantro, finely chopped
1/2 tsp black pepper
3 cups stock (vegetable, seafood, chicken, or water)

In a large stockpot, combine all ingredients. Bring to a boil, cover and cook over low-medium heat for about 35-40 minutes or until vegetables are soft. Alternatively, you can combine ingredients in a slow cooker and cook on high for 4 hours or low for 8 hours.


*Today is a special day, my beautiful mother is celebrating a birthday! That’s where today’s inspiration comes from – she has always been there for me and has showed me what love is!*


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