Cooler days and cooler nights

make me want to prepare something warm and comforting…

So for my first ever recipe post as

Sea Salt Galley Kat,

I present one of our favourites…

End of Summer Shrimp Stew

As with all the recipes in this blog,
this yummy stew can be made easily and quickly with ingredients kept on hand
and in a galley with minimal facilities…
ours is a one burner alcohol stove, a tiny sink with hand pump
a 1.7 cubic foot portable refrigerator
and a few square inches of counter space…
onions and garlic
extra virgin olive oil
(for this I used one small onion, 2 garlic cloves minced
and a couple of turns around the sauce pan of olive oil)


…sauté lightly allowing garlic do what garlic does
but be careful not to scorch as the garlic tends to become bitter…


…next add a small jar of roasted red peppers, about 1/2 cup chopped…

although if you have fresh on hand they can easily be grilled on the barbecue first

but why not keep it easy …

…add a couple of small cans of cherry tomatoes,
14 oz are a good size and the ones I use have a pull tab
so no can opener is needed…


…then deglaze with a healthy splash of red wine

Wines, both white and red are something we try to keep a good supply of.

I lost the battle of bottles versus Tetra Paks, worried about glass onboard

but in all honesty Tetra Paks tend to get a bit squishy in the humid boat environment

and if you buy inexpensive tube socks, your bottles can be protected from the sometimes rock and roll

of boat trips …

…for this recipe I used some frozen jumbo tiger shrimp (about 1 pound)
but it’s not always easy to keep these on hand on a boat
so a couple of tins of medium shrimp is an easy substitute
or if seafood isn’t your thing, pieces of grilled chicken
leftover from yesterday’s barbecue is also good…


…fresh Italian parsley is something I try to keep as it works with so any dishes.
I wash it and dry well, then wrap in paper towel
and place in a plastic container,
changing the paper towel as it becomes moist,
it can last several days in the cooler…

…we like spicy dishes so this garlic chili sauce or dried chilis
is always a part of my galley doctor bag


…coconut milk is a healthy addition to so many dishes (for this I used an 8 oz can)
and one can never have too many fresh limes on hand…


…a healthy pinch of saffron,

salt and pepper to taste

finishes off this tasty dish…

…serve with some crusty bread and you have a hearty easy meal…
End of Summer Shrimp Stew
4 servings
1 small onion chopped
2 cloves garlic minced
2 tablespoons olive oil
1/2 cup roasted red peppers chopped
splash of a good red wine (one for the pot, two for the cook)
2-14 oz tins cherry tomatoes
1 pound uncooked shrimp cleaned, deveined shell removed
generous handful Italian parsley chopped
8 oz tin coconut milk
1 tablespoon garlic chili paste
juice from 1 lime
generous pinch of saffron
salt (sea salt of course) and pepper to taste
extra slice of lime and parsley to garnish
Gently sauté  onion and garlic in olive oil until fragrant.
Deglaze pan with red wine
Take a sip yourself
Add roasted red peppers and tomatoes and simmer several minutes to let flavours meld.
Add shrimp and cook until pink and opaque.
Stir in coconut milk and lime juice.
Heat through and season.
Serve with a good whole grain crusty bread
and some of that good wine you were cooking with.
A delicious rich aroma will fill your kitchen.
Don’t you feel warmer already?
I do…



  1. […] help me ease into our far too long Canadian winter. My first post was one of our favourites… End of Summer Shrimp Stew so I thought it fitting to tie my first blog post with the first real cooked meal of season 2014 […]

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