Spanish-Style Shrimp Stew

• 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

Directions

• 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).