SWS: Southwest Shrimp Stew
Source of Recipe
Savory Soups and Stews by Anne Egan
* Exported from MasterCook *
Southwest Shrimp Stew
Recipe By : Anne Egan
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Southwest
Tex-mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 potato -- peeled and cubed
2 cups chicken broth
1 tablespoon olive oil
2 scallions
1 small red bell pepper -- chopped
1 small green bell pepper -- chopped
2 cups frozen corn -- thawed
1 teaspoon cumin seeds
1/4 teaspoon salt
2 cups milk
3/4 pound small shrimp -- peeled, chopped,
-- and deveined
dash ground red pepper
1/4 cup fresh cilantro leaves -- chopped
Cook the potato in water in a medium covered saucepan for 15 minutes or until tender. Drain. Add 1 cup of the broth. Mash with a fork, potato masher, or hand-held immersion blender until free of lumps.
Heat the oil in a large saucepan over medium-high heat. Add the scallions and bell peppers. Cook, stirring frequently, for 5 minutes, or until the vegetables are soft.
Add corn, cumin seeds, salt, potato mixture, and remaining 1 cup broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the milk and return to a simmer. Add the shrimp and simmer, stirring occasionally, for 1 to 2 minutes, or until opaque. Stir in the ground red pepper and cilantro.
Per serving: 148 calories, 13 g protein, 17 g carbohydrates, 4 g fat, 69 mg cholesterol, 2 g fiber, 314 mg sodium
Cuisine:
"Southwest"
Source:
"Savory Soups and Stews"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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