Surf and Turf Sweet Potato Stew
What Started it all:
💧 🍄 🍖 🍅 🍠 🍤 🍥 🍯
This hearty and flavorful stew combines the earthiness of mushrooms and sweet potatoes with the savory goodness of pork and shrimp. It's the perfect dish to warm you up on a chilly day.
Ingredients
- 4 cups water
- 2 cups mushrooms, sliced
- 1 lb pork shoulder, cut into 1-inch cubes
- 4 tomatoes, diced
- 2 large sweet potatoes, peeled and cubed
- 1 lb shrimp, peeled and deveined
- 4 fish cakes, sliced
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Dice the onion and mince the garlic.
- Peel and cube the sweet potatoes.
- Slice the mushrooms and fish cakes.
- Cut the pork shoulder into 1-inch cubes.
- Dice the tomatoes.
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until they are soft and fragrant, about 3-4 minutes.
- Add the cubed pork shoulder to the pot.
- Brown the pork on all sides, about 5-7 minutes.
- Stir in the sliced mushrooms, diced tomatoes, and cubed sweet potatoes.
- Cook for another 5 minutes, stirring occasionally.
- Pour in the 4 cups of water.
- Add the honey, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 25-30 minutes, or until the sweet potatoes are tender.
- Stir in the peeled and deveined shrimp and sliced fish cakes.
- Cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.
- Taste the stew and adjust the seasoning with salt and pepper if needed.
- Ladle the stew into bowls.
- Garnish with fresh parsley if desired.
This Surf and Turf Sweet Potato Stew is a delightful blend of flavors and textures that will satisfy both seafood and meat lovers. Enjoy it with a side of crusty bread or a simple green salad for a complete meal.