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

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Provençale Shellfish Stew Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy