Spanish-style Shrimp Stew

Spanish-style Shrimp Stew
Prep time
Cook time
Total time
Enjoy this Mediterranean flavored seafood stew.
Recipe type: Main
Cuisine: Mediterranean
Serves: 4
  • 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) 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
  1. 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.
  2. 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.
  3. 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).
  4. Add salt and pepper.
  5. Serve 1½ cups stew (each serving to include about six shrimp).
Tip: Delicious over rice or with a green salad and crispy and crusty
bread (broiled with garlic) to soak up the sauce.
Nutrition Information
Serving size: 1.5 c Calories: 211 Fat: 5 g Saturated fat: 1 g Carbohydrates: 25 g Sodium: 375 g Fiber: 4 g Cholesterol: 126 mg
  • at 5g, saturated fat 1g, cholesterol 126mg, sodium 375mg, total fiber 4g, protein 18g, carbohydrates 25g, potassium 276mg
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