Orange-Saffron Shrimp-and-Snapper Stew

Orange-Saffron Shrimp-and-Snapper Stew Recipe
Randy Mayor; Mary Catherine Muir

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 179
Caloriesfromfat 27 %
Fat 5.4 g
Satfat 2.3 g
Monofat 1.3 g
Polyfat 1.2 g
Protein 24.8 g
Carbohydrate 7.5 g
Fiber 1.4 g
Cholesterol 117 mg
Iron 2.9 mg
Sodium 443 mg
Calcium 104 mg

Ingredients

Cooking spray
1 cup chopped green onions, divided
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon grated orange rind
1/8 teaspoon ground red pepper
1/8 teaspoon saffron threads
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1/2 pound red snapper or other firm white fish fillet, cut into 1-inch pieces
1/2 pound large shrimp, peeled
1 tablespoon butter

Preparation

Heat a large saucepan coated with cooking spray over medium-high heat. Add 3/4 cup onions; cook 2 minutes or until tender. Add sugar and next 6 ingredients (sugar through clam juice); bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Increase heat to medium; add fish and shrimp. Cook 5 minutes or until shrimp are done (do not stir). Remove from heat; stir in 1/4 cup onions and butter.

Note:

March 2001
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