Menu Enter a recipe name, ingredient, keyword...

Southwest Shrimp Stew

By

Google Ads
Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • SERVINGS: 8
  • 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

Details

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.

NUTRITION (per serving) 140 cal

You'll also love

Review this recipe

Shrimp Pad Thai with Daikon Noodles Shrimp Saute with Pesto, Mozzarella, and Grape Tomatoes