RUSTIC SHRIMP STEW-Martha Stewart

RUSTIC SHRIMP STEW-Martha Stewart

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 1

    pound Yukon gold potatoes, scrubbed, halved, and thinly sliced

  • 2

    carrots, thinly sliced

  • 2

    garlic cloves, thinly sliced

  • 1

    medium onion, quartered and sliced crosswise

  • 2

    links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced

  • ¼

    teaspoon cayenne pepper

  • Coarse salt and ground pepper

  • 2

    tablespoons all-purpose flour

  • cup reduced-sodium chicken broth

  • 1

    pound shrimp, peeled and deveined

  • ½

    cup parsley leaves, chopped

Directions

In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes. 2. Sprinkle flour over potatoes and vegetables. Stir in broth and 1/4 cup water; bring to a boil. Cook until potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.


Nutrition

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