Spanish-style Shrimp Stew
Spanish-style Shrimp Stew
Prep time
Cook time
Total time
Enjoy this Mediterranean flavored seafood stew.
Recipe type: Main
Cuisine: Mediterranean
Serves: 4
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp garlic, minced (about 2 – 3 cloves)
- 1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion)
- 2 cans (14? oz each) no-salt-added diced tomatoes
- 1 C low-sodium chicken broth
- 2 lb new (red) potatoes, rinsed and quartered (about 2 C)
- 12 oz large shrimp, peeled and deveined (about 24 pieces)
- 2 Tbsp fresh oregano, rinsed, dried, and chopped (or 2 tsp dried)
- 2 Tbsp lemon juice
- 2 Tbsp fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
- ? tsp salt
- ? tsp ground black pepper
Instructions
- Heat olive oil in a large sauté pan. Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5 – 7 minutes.
- Add tomatoes, chicken broth, and potatoes, and bring to a boil. Lower temperature to a gentle simmer and cook until the potatoes begin to soften, about 10 minutes.
- Add shrimp, oregano, lemon juice, and basil and mix gently. Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F).
- Add salt and pepper.
- Serve 1? cups stew (each serving to include about six shrimp).
Notes
Tip: Delicious over rice or with a green salad and crispy and crusty
bread (broiled with garlic) to soak up the sauce.
bread (broiled with garlic) to soak up the sauce.
Nutrition Information
Serving size: 1.5 c Calories: 211 Fat: 5 g Saturated fat: 1 g Carbohydrates: 25 g Sodium: 375 g Fiber: 4 g Cholesterol: 126 mg
- at 5g, saturated fat 1g, cholesterol 126mg, sodium 375mg, total fiber 4g, protein 18g, carbohydrates 25g, potassium 276mg