Spanish
Spanish-Style Shrimp Stew
enjoy this Mediterranean-flavored seafood stew
Gather
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 (14½ 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)
- ¼ tsp salt
- ¼ tsp ground black pepper
Make it
Method
- 1
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.
- 2
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.
- 3
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).
- 4
Add salt and pepper.
- 5
Serve 1½ cups stew (each serving to include about six shrimp).
- 6
Tip: Delicious over rice or with a green salad and crispy and crusty bread (broiled with garlic) to soak up the sauce.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
