Provençale Shellfish Stew

Buying peeled and deveined shrimp costs a little more, but it's a welcome convenience, especially when you're in a hurry to get dinner on the table.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 20%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 31.3g
  • Carbohydrate: 11g
  • Fiber: 0.8g
  • Cholesterol: 155mg
  • Iron: 18.7mg
  • Sodium: 355mg
  • Calcium: 143mg

Ingredients

  • 1 medium onion, peeled and quartered
  • 1 celery stalk, quartered
  • 2 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 2 (8-ounce) bottles clam juice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon saffron threads
  • 1 pound medium shrimp, peeled and deveined
  • 12 small mussels or clams, scrubbed and debearded
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons dried basil
  • 1 teaspoon grated orange rind
  • 1/4 cup orange juice

Preparation

  1. Place onion, celery, and garlic cloves in a food processor, and pulse to chop.
  2. Heat the oil in a Dutch oven over medium-high heat; add chopped vegetables. Saute 5 minutes; stir in clam juice and tomatoes. Bring to a boil; add thyme, pepper, and saffron. Reduce heat to medium; cook 10 minutes.
  3. Add shrimp and mussels; cook 3 minutes or until shrimp are done and mussels open. Discard any unopened mussels. Remove from heat; stir in remaining ingredients.
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