Creole Shrimp Stew

Oxmoor House
4 (1-cup) servings.


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Vegetable cooking spray
1 teaspoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery (about 1 large rib)
1/2 teaspoon salt
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon ground pepper
2 tablespoons dry red wine
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
6 ounces peeled medium-size fresh shrimp
6 ounces halibut fillets, cut into bite-size pieces


Prep: 7 Minutes
Cook: 15 Minutes

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients, and cook, stirring constantly, 5 minutes. Add wine and tomato. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.

Add shrimp and halibut to Dutch oven. Cover and simmer 5 additional minutes or until shrimp turn pink and fish flakes easily when tested with a fork.

Created date

August 2009

Nutritional Information

Calories 132
Caloriesfromfat 20 %
Fat 3 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.7 g
Carbohydrate 7.3 g
Fiber 1.4 g
Cholesterol 85 mg
Iron 0.0 mg
Sodium 406 mg
Calcium 0.0 mg