Khoresht-e Meygoo (خورش میگو) — Persian Shrimp Stew

• 500 gShrimp, peeled and deveined (tail on optional) (Medium to large shrimp; thaw if frozen and pat dry)
• 30 mlLemon juice (Freshly squeezed, divided)
• 2 tspTurmeric (Divided)
• 2 tspFine sea salt (Divided, adjust to taste)
• 1 tspBlack pepper, freshly ground (Divided)
• 2 tspMixed spices (Persian-style blend or mild curry powder) (Warm, aromatic blend; avoid very hot blends)
• 250 gOnion, yellow (Finely diced (about 1 large))
• 45 mlNeutral oil (sunflower, canola, or grapeseed) (3 tbsp, divided)
• 500 gTomatoes, ripe (Grated on a box grater or finely chopped (about 4 medium))
• 30 gTomato paste (2 tbsp, for deeper color and body)
• 480 mlWater (2 cups, plus a little more if needed)
• 450 gPotatoes (Peeled and cut into 3 cm chunks (about 3 medium))

Instructions

1. 1

   Prepare the shrimp: pat the shrimp very dry. In a bowl, mix 15 ml (1 tbsp) lemon juice with 1 tsp turmeric, 1/2 tsp salt, and 1/2 tsp black pepper. Toss shrimp to coat and set aside at room temperature for 15 minutes while you start the stew base.

2. 2

   Build the onion base: heat 30 ml (2 tbsp) oil in a heavy pot over medium heat. Add diced onion and cook for 10–12 minutes, stirring often, until soft and lightly golden. Add the remaining 1 tsp turmeric and the mixed spices; stir constantly for 45–60 seconds to bloom the spices without burning.

3. 3

   Cook the tomato sauce: add grated tomatoes and tomato paste. Increase to medium-high and cook 8–10 minutes, stirring and scraping the pot, until the mixture darkens slightly and the oil begins to separate at the edges. This step concentrates flavor and prevents a raw tomato taste in the finished stew.

4. 4

   Simmer the potatoes: add 480 ml (2 cups) water and bring to a gentle boil. Add potato chunks, reduce heat to low, cover, and simmer for 20–25 minutes, stirring once or twice, until potatoes are tender but not falling apart. If the stew looks too thick, add 60–120 ml water and keep a steady simmer.

5. 5

   Sear the shrimp quickly: while potatoes finish, heat the remaining 15 ml (1 tbsp) oil in a skillet over medium-high. Add shrimp in a single layer and cook 60–90 seconds per side, just until pink and barely firm. Do not fully cook through; they will finish in the stew and stay juicy.

6. 6

   Finish and balance: add shrimp (and any juices) to the pot. Simmer uncovered on low for 4–6 minutes until shrimp are fully opaque and tender. Stir in the remaining 15 ml (1 tbsp) lemon juice, then taste and adjust with the remaining salt and black pepper as needed. Rest 5 minutes before serving.