Looking for seasonal, savory dinners that don't scream FALL? This Dominican Pumpkin Shrimp Stew recipe is exactly what you need. Made by Franchesca of @breakthrukitchen in her Larder & Vine 5.5 Qt Pumpkin Dutch Oven, this dish is fresh, hearty, and has that Autumn feel you crave.
Searching for more Dominican recipes? Try her Mofongo de Queso, Carne Frita, and Salmon Guisado.
Discover more of Franchesca's flavorful recipe ideas on her blog or follow her on Instagram to easily follow along on her cooking journey!
Why use the Larder & Vine Pumpkin Dutch Oven?
Elevate your Fall cooking & go-to recipes with our seasonal favorite, the 5.5 Qt Enameled Cast Iron Pumpkin Dutch Oven. Sealed with 3 layers of white enamel coating for a high-quality, sleek design to fit in any kitchen.
Make every recipe taste even better by simply swapping out your old pots and pans for any piece from our Enameled Cast Iron Cookware Collection. You'll see the difference in quality once you get your hands on your own set.
When taken care of properly, your Larder & Vine Dutch ovens can last for generations. Now you, your children, and grandchildren will all be able to enjoy sacred family recipes made in a family heirloom.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
10 minutes
35 minutes
8
Stew
American, Dominican
Recipe Ingredients
1 lb jumbo shrimp
1 tsp adobo, or all-purpose seasoning
1 tbsp sofrito
1 tbsp olive oil
1 small pumpkin, chopped
2 carrots, chopped
1 onion, chopped
3 cloves garlic
3½ cups vegetable broth
2 stalks green onion
1 tsp salt
½ tsp black pepper
2 cups spinach
Microgreens, for garnish
Recipe Directions
1. Season the shrimp with adobo and sofrito, then set aside.
2. Heat the olive oil in a Pumpkin Dutch oven over medium heat. Add the shrimp and cook for about 2-3 minutes per side until halfway done. Remove from the pot and set aside.
3. In the same pot, add the pumpkin, carrots, onion, and garlic. Cook for 5-7 minutes until softened.
4. Add the vegetable broth, green onion, salt, and pepper. Bring the mixture to a boil, then reduce to low-medium heat and simmer for 20 minutes.
5. Once the veggies are tender, use an immersion blender to blend until smooth.
6. Add the spinach and shrimp back into the pot. Cook for 3-5 minutes until the spinach wilts and shrimp is fully cooked.
7. Garnish with microgreens and serve with white rice and avocado slices. Enjoy!
