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Southwest Shrimp Stew


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Rate this recipe 4.3/5 (4 Votes)


  • 1 potato, peeled and cubed
  • 2 c chicken broth
  • 1 Tbsp olive oil
  • 2 scallions, thinly sliced
  • 1 sm red bell pepper, chopped
  • 1 sm green bell pepper, chopped
  • 2 c frozen corn, thawed
  • 1 tsp cumin seeds
  • 1/4 tsp salt
  • 2 c milk
  • 3/4 lb small shrimp, peeled and deveined
  • Dash of ground red pepper
  • 1/4 c chopped fresh cilantro leaves



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.

NUTRITION (per serving) 140 cal


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