Ingredients:

- 1 lb shrimp, peeled and deveined

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 can diced tomatoes

- 1 cup chicken or vegetable broth

- 2 tbsp olive oil

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tsp dried oregano

- 1 tsp dried thyme

- 1 tsp paprika

- Salt and pepper to taste

Direction:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2. Add the chopped onion and minced garlic to the pot and sauté until the onions are translucent, about 2-3 minutes.

3. Add the shrimp to the pot and cook for 1-2 minutes on each side until they turn pink.

4. Remove the shrimp from the pot and set aside.

5. Add the can of diced tomatoes (including the liquid) to the pot and stir.

6. Pour in the chicken or vegetable broth and bring the mixture to a simmer.

7. Add the garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and pepper to the pot and stir to combine.

8. Return the shrimp to the pot and let it simmer for 5-10 minutes, until the flavors have melded together.

9. Taste and adjust seasoning as desired.

10. Serve the shrimp stew in bowls and enjoy with crusty bread, rice, or your choice of side dish.