Shrimp, bell pepper and asparagus ragout

This culinary potpourri is prepared with the addition of Creole spices, making this vegetable shrimp stew incredibly flavorful and delicious.

Ingredients

• Medium shrimp (fresh or frozen) - 450 g
• Asparagus (cut into 5 cm pieces) - 300 g
• Bulgarian red pepper (seeded and cut into 1 cm cubes) - 1 pc.
• Onions (finely chopped) - 1/2 cup
• Garlic (chopped) - 2 cloves
• Olive oil - 1 tbsp. l.
• Flour - 2 tbsp. l.
• Creole Spices - 2 tsp
• Chicken broth - 3/4 cup
• Salt - 1/4 tsp
• Ground black pepper - 1/4 tsp.

Directions

1. If the shrimp are frozen, they should be defrosted. Peel the shrimp from the shells, leaving the tails, rinse the seafood and place on a paper towel.
2. Heat olive oil in a large skillet over medium-high heat, place asparagus, bell peppers, onions and garlic in a preheated pan, cook, stirring occasionally, for about 4-5 minutes, until vegetables are soft.
3. Sprinkle vegetables with Creole spices and flour, add broth and cook, stirring until boiling, then reduce heat, add shrimps to the pan, cover and cook vegetable stew with shrimps for another 2-3 minutes, stirring the dish once. Season the stew with salt and pepper. Serve the shrimp stew immediately.