Recipe Source: Deliciously Healthy Dinners
Prep time
Cook time
Yields
Serving Size
20 minutes
25 minutes
4 servings
1½ C 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
211
calories
5 g
Total fat
1 g
Saturated fat
126 mg
Cholesterol
375 mg
Sodium
4 g
Total fiber
18 g
Protein
25 g
Carbohydrates
276 mg
Potassium
Directions
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).
Serve 1½ cups stew (each serving to include about six shrimp).
Tip:
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