Southwest Shrimp Stew

By á-4131

Prep Time: 15 mins
Cook Time: 27 mins
Total Time: 42 mins
Serves: 8
4 points plus

Ingredients

• 1 potato, peeled and cubed
• 2 cups chicken broth
• 1 tablespoon olive oil
• 2 scallions, thinly sliced
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 2 cups frozen corn, thawed
• 1 teaspoon cumin seeds
• 1/4 teaspoon salt
• 2 cups milk
• 3/4 pound small shrimp, peeled and deveined
• dash of ground red pepper
• 1/4 cup chopped fresh cilantro leaves

Preparation

Step 1

1.
Cook the potato in water in a medium covered saucepan for 15 minutes, or until tender. Drain. Add 1 cup of the broth. Mash with a fork, potato masher, or hand-held immersion blender until free of lumps.
2.
Heat the oil in a large saucepan over medium-high heat. Add the scallions and bell peppers. Cook, stirring frequently, for 5 minutes, or until the vegetables are soft.
3.
Add corn, cumin seeds, salt, potato mixture, and remaining 1 cup broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the milk and return to a simmer. Add the shrimp and simmer, stirring occasionally, for 1 to 2 minutes, or until opaque. Stir in the ground red pepper and cilantro.