Creole Shrimp Stew

Oxmoor House
4 servings (serving size: 1 cup)


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


Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes. Add wine and tomato. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.

Add shrimp and halibut to pan. Cover and simmer 5 additional minutes or until shrimp are done and fish flakes easily when tested with a fork.

Tip: If you're buying unpeeled shrimp, you'll need to buy 1/2 pound to get 6 ounces of peeled and deveined.

Created date

April 2008

Nutritional Information

Calories 132
Caloriesfromfat 0.0 %
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