Nigerian-style shrimp and spinach stew brings tender shrimp and leafy greens together in a richly reduced tomato, pepper, and palm-oil sauce. Recipes vary by household and region; this version takes inspiration from Nigerian spinach stews, with ground crayfish adding a savory depth and rice or another staple ready to soak up the sauce.
Ingredients
- 1 lb (450 g) large raw shrimp, peeled and deveined, fresh or thawed
- 6 packed cups (285 g) fresh spinach, roughly chopped; or 10 oz (285 g) frozen chopped spinach, thawed and squeezed dry
- 3 cups (450 g) chopped ripe tomatoes, about 4 medium tomatoes
- 1 cup (150 g) chopped red bell pepper, about 1 large pepper
- 1 cup (150 g) chopped yellow or red onion, divided
- 2 tablespoons (30 ml) red palm oil
- 1 tablespoon (15 ml) neutral vegetable oil
- ½ cup (120 ml) low-sodium chicken stock or water
- 1 tablespoon (8 g) ground dried crayfish, optional; see the substitution in Tips
- 1 teaspoon (5 g) fine salt, divided, or to taste
- ½ teaspoon (1 g) ground black pepper
- ½ teaspoon (1 g) dried thyme
- ½ teaspoon (1 g) sweet paprika, optional
- ½ small Scotch bonnet pepper, seeded for less heat, or ¼ to ½ habanero
- 1 teaspoon (5 g) finely grated fresh ginger, optional
- 1 tablespoon (15 ml) water, only if needed to help blend the sauce
Instructions
- Prepare the ingredients. If using frozen shrimp, thaw it in the refrigerator or in a sealed bag submerged in cold water, then drain and pat dry. Chop the spinach if fresh. Put the tomatoes, bell pepper, Scotch bonnet, ginger if using, and half the onion in a blender. Blend to a coarse, pourable mixture, adding the measured tablespoon of water only if the blades need help. A little texture is welcome; the sauce does not need to be perfectly smooth. This preparation takes about 20 minutes, including measuring and chopping.
- Warm the oils. Set a wide, heavy skillet or shallow pot over medium heat. Add the palm oil and vegetable oil and warm for about 2 minutes. Palm oil gives the stew its characteristic color and a rounded flavor. Do not let it smoke; if the oil begins to smoke, lower the heat before adding anything.
- Soften the onion. Add the remaining half of the chopped onion and cook for 3 minutes, stirring occasionally, until it begins to soften. It does not need to brown. Keeping some onion in pieces gives the finished stew a little more texture than blending all of it into the sauce.
- Reduce the tomato and pepper mixture. Carefully pour in the blended vegetables; they may splatter against the hot oil. Cook uncovered for 14 minutes, stirring every few minutes and scraping the bottom of the pan. The mixture should lose its raw, watery appearance and become thicker, with small pools of oil sometimes appearing around the edges. If it sticks before it has reduced, lower the heat and stir more often rather than adding a lot of water.
- Season the sauce. Stir in the stock, ground crayfish if using, ¾ teaspoon of the salt, black pepper, thyme, and paprika. Simmer for 2 minutes so the seasonings distribute through the tomato base. Taste carefully before adding more salt: stock, crayfish, and shrimp can all contribute saltiness.
- Wilt the spinach. Add the spinach in two or three handfuls, turning it into the sauce as it wilts. Cook fresh spinach for about 3 minutes, just until tender and evenly coated. If using thawed frozen spinach, cook it for the same approximate time so it heats through and any extra liquid can evaporate. The sauce should cling to the greens rather than become soupy.
- Cook the shrimp in the stew. Stir in the shrimp and spread the pieces around the pan so they are mostly nestled in the sauce. Cook for about 4 minutes, turning once, until opaque and firm. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum temperature for fish and shellfish is 145°F (63°C). Shrimp cook quickly, so begin checking as soon as they turn opaque; continuing to cook them long after they reach temperature can make them tough. Taste the sauce and adjust the remaining salt if needed.
- Rest briefly and serve. Take the pan off the heat and let the stew stand for 2 minutes so the sauce settles around the shrimp and greens. Serve hot, with rice or another suggested accompaniment.
Tips
- Use crayfish if you can find it. Ground dried crayfish is a common flavoring in Nigerian cooking and adds a concentrated, savory seafood note. If it is unavailable, use 1 teaspoon (about 3 g) dried shrimp powder instead. It gives a similar briny depth, though the flavor will be a little different. You can also leave it out; the stew will still be flavorful, but less traditionally savory.
- Choose greens that hold up. Spinach cooks down quickly, so six packed cups may seem like a lot before it wilts. Ugu, also called fluted pumpkin leaf, is a traditional leafy green in many Nigerian dishes and can be used in the same amount if available; its texture is firmer and its flavor more pronounced. Wash it well and chop it before adding.
- Control heat with the pepper. Scotch bonnet and habanero vary in size and strength. Start with a small seeded piece for moderate heat, then serve sliced fresh pepper on the side for anyone who wants more. For a mild stew, omit it and use the bell pepper alone.
- Keep the sauce thick and avoid overcooked shrimp. Let the tomato mixture reduce uncovered before adding greens, and drain thawed spinach thoroughly. Add shrimp near the end, not while the sauce is reducing. A crowded pan can cook unevenly, so use a wide skillet or cook the shrimp in batches if necessary.
Serving Suggestions
Serve the stew over steamed white rice, which catches the tomato sauce and makes a straightforward, filling plate. It also pairs well with jollof rice, boiled or roasted yam, boiled plantain, or soft fufu. These are serving options rather than required parts of the recipe; choose the starch that suits the meal and the amount of sauce you like on the plate.
For a simple spread, add a crisp cucumber and tomato salad or sliced avocado to balance the warmth of the pepper and the richness of the palm oil. Keep extra pepper sauce on the side rather than making the whole pan hotter, especially when serving a group. A wedge of lime is optional, but use it sparingly so its acidity does not overpower the tomato base.
Variations
Make it without palm oil: Use 3 tablespoons (45 ml) neutral vegetable oil in place of both oils. The stew will still cook properly, but it will lose palm oil’s distinctive earthy flavor and deep orange-red color. If palm oil is easy to find, it is worth keeping in the recipe for a more characteristic result.
Use another protein: Firm white fish cut into large chunks can replace the shrimp; add it near the end and cook until it reaches 145°F (63°C) at the thickest point. For a meat-free version, omit the shrimp and crayfish, use vegetable stock, and add 1½ cups (250 g) cooked black-eyed peas or chickpeas with the spinach. That version has a different flavor and texture but still makes a substantial stew.
Adjust the greens or sauce texture: A mix of spinach and kale works, though kale needs a few extra minutes to soften. If you prefer a looser sauce, add stock a tablespoon at a time after the tomato mixture has reduced. If you want it thicker, simmer the tomato base for a few extra minutes before adding the spinach; do not try to thicken it by overcooking the shrimp.
Storage and Reheating
Refrigerate leftover stew within 2 hours of cooking in a shallow, covered container. It keeps for 3 to 4 days in the refrigerator. Because shrimp can become firm when reheated, warm only the amount you plan to eat. Reheat it in a covered pan over low heat, stirring gently and adding a splash of water or stock if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer; avoid repeated heating and cooling.
You can freeze the stew in a sealed freezer-safe container for up to 2 months for best quality, although the shrimp and spinach may soften after thawing. Thaw it overnight in the refrigerator, then reheat gently to 165°F (74°C). If you know you will freeze a portion, an especially good option is to freeze the tomato base before adding the spinach and shrimp. Thaw the base, bring it to a simmer, then cook fresh greens and shrimp in it when you are ready to serve.
Frequently Asked Questions
Is this the same as efo riro?
It is inspired by Nigerian spinach stews, including efo riro, but recipes differ by region, household, available greens, and choice of protein. This version is a shrimp-focused home-style stew using spinach, tomato, pepper, palm oil, and optional ground crayfish. It is not the only way to make a Nigerian greens stew.
Can I use frozen spinach?
Yes. Use 10 ounces (285 g) chopped frozen spinach, thaw it fully, and squeeze out excess water before adding it. Draining matters because extra water can dilute the reduced tomato sauce. Add the greens to the pan and cook until hot and well mixed with the sauce.
Can I make the stew ahead?
You can make the tomato and pepper base up to 2 days ahead and refrigerate it promptly in a covered container. Reheat the base until simmering, stir in the spinach, and cook the shrimp just before serving. This approach saves time and helps keep the shrimp tender instead of having them sit in the sauce for several days.
What if I do not have a blender?
Finely chop the tomatoes, bell pepper, Scotch bonnet, and half the onion by hand, or grate the tomatoes and pepper using a box grater. The sauce will be more rustic, with visible pieces, and may need a few extra minutes to soften and reduce. Keep the pan uncovered and stir regularly until the mixture is thick rather than watery.
How do I keep shrimp from turning rubbery?
Use raw shrimp and add it only after the tomato sauce and spinach are ready. Cook it just until opaque and verify that the thickest pieces reach 145°F (63°C) with a thermometer. Shrimp continue to firm up with additional heat, so remove the pan from the burner once they reach the safe temperature.
Is the stew very spicy?
The heat depends mainly on the Scotch bonnet or habanero and how much you use. Half a small pepper with its seeds removed gives a noticeable but adjustable warmth; pepper strength varies, so use less if you are unsure. For a mild version, leave it out and let each person add hot pepper at the table.
Related
- Nigerian Chicken Stew: A Rich, Peppery Tomato Sauce
- Nigerian Jollof Rice and Zobo Drink Recipe
- Nigerian Jollof Rice: An Easy, Flavorful One-Pot Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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