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  • Spanish-Style Shrimp Stew

Enjoy this Mediterranean-flavored seafood stew

Recipe Source: Deliciously Healthy Dinners


  • 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) cans 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

calories 211
Total fat 5 g
Saturated fat 1 g
Cholesterol 126 mg
Sodium 375 mg
Total fiber 4 g
Protein 18 g
Carbohydrates 25 g
Potassium 276 mg


  • 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). 

Tip: Delicious over rice or with a green salad and crispy and crusty bread (broiled with garlic) to soak up the sauce.

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