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Orange-Saffron Shrimp-and-Snapper Stew

Randy Mayor; Mary Catherine Muir
Yield 4 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.