Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
Print Recipe
Spanish-Style Shrimp Stew
Ingredients
- 1 tbsp olive oil
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1 cup fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion)
- 2 cans (14½ oz each) cans no-salt-added diced tomatoes
- 1 cup low-sodium chicken broth
- 2 lbs. (red)Â potatoes, rinsed and quartered (about 2 C)
- 12 oz large shrimp, peeled and deveined (about 24 pieces)
- 2 tablespoons fresh oregano, rinsed, dried, and chopped (or 2 tsp dried)
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Ingredients
- 1 tbsp olive oil
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1 cup fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion)
- 2 cans (14½ oz each) cans no-salt-added diced tomatoes
- 1 cup low-sodium chicken broth
- 2 lbs. (red)Â potatoes, rinsed and quartered (about 2 C)
- 12 oz large shrimp, peeled and deveined (about 24 pieces)
- 2 tablespoons fresh oregano, rinsed, dried, and chopped (or 2 tsp dried)
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
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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).Â
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Serve 1½ cups stew (each serving to include about six shrimp).Â
