Greek-Style Prawn and Green Bean Stew
A Mediterranean stew combining tender king prawns with new potatoes, green beans, and tomatoes simmered in olive oil and oregano. Finished with fresh lemon zest, juice, and dill for brightness. Serve warm or at room temperature with crusty bread.
Ingredients
- 3 ½ tbsp extra-virgin olive oilvegetable oil1neutral
lighter flavor
- 1 red onion, finely sliced
- 5 garlic cloves, finely sliced
- 1 tsp dried oregano
- 3 ½ oz green beans, trimmed and halved
- 9 oz new potatoes, slicedwaxy potatoes1starch
similar texture
- 1 lb chopped tomatoes, tinned
- lemon, finely grated zest and juice of 1/2
- 5 ½ oz raw king shrimp
- dill, chopped
- crusty bread(optional)ricenullstarch
different texture
Instructions
- 1
Heat olive oil in a heavy-based saucepan over low-medium heat.
- 2
Add sliced onions and garlic, cook until soft.
- 3
Add oregano, green beans, new potatoes, and chopped tomatoes.
- 4
Rinse the tomato tin with water and add to the pan.
- 5
Simmer until sauce reduces and potatoes are cooked through.
- 6
Season with salt, pepper, lemon zest, and lemon juice.
- 7
Nestle shrimp into the stew, cover, and cook.
- 8
Finish with chopped dill and serve warm or at room temperature.
Tips
Simmer gently to avoid toughening the prawns during the final cooking.
Add prawns at the end so they remain tender and do not overcook.
Good to Know
Refrigerate in an airtight container for up to 2 days. Reheat gently.
Prepare the base (through potato cooking) up to 1 day ahead. Add prawns and herbs just before serving.
Serve warm or at room temperature with crusty bread. Works as a light main course or shared appetizer.
Common Mistakes
Overcook prawns to avoid toughness; add them in the final 5 minutes.
Skip the lemon finish to avoid losing brightness and acidity.
Substitutions
similar texture
different texture