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Creole Shrimp Stew

Creole Shrimp Stew

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 0.0%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18.7g
  • Carbohydrate: 7.3g
  • Fiber: 1.4g
  • Cholesterol: 85mg
  • Iron: 0.0mg
  • Sodium: 406mg
  • Calcium: 0.0mg
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Creole Shrimp Stew recipe

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