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Tomato Shrimp Stew

Source of Recipe

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Recipe Link: www.mealsforyou.com/cgi-bin/recipe?id.5797

List of Ingredients

Tomato Shrimp Stew

1-1/2 lbs. recipe-ready crushed tomatoes
1 lb. zucchini, chopped
4 cups vegetable stock, hot
2 Tbs. unsalted butter
3 Tbs. all purpose flour
3/4 tsp. pepper
3/4 tsp. nutmeg
1/2 tsp. sugar
1 Tbs. parsley, chopped
1-1/2 lbs. medium shrimp, peeled and deveined, thawed if frozen
1 cup seasoned croutons
Combine tomatoes, zucchini and half the stock in a heavy non-reactive
saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat
to medium low and simmer 15-20 minutes or until zucchini is soft. Melt
butter in a small heavy saucepan over medium heat. Whisk in flour with a
wooden spoon to make a smooth paste. Whisk in 1/4 cup of the soup liquid and
mix thoroughly. Transfer flour mixture to soup and simmer 2-3 minutes or
until soup is thickened and smooth. Increase heat to medium high. Stir in
remaining stock, stirring constantly until mixture comes to a boil. Remove
from heat and add remaining ingredients, except croutons. Simmer another 3-4
minutes until shrimp are just cooked. Serve with croutons.
Per serving: calories 363, fat 11.7g, 29% calories from fat, cholesterol
274mg, protein 39.7g, carbohydrates 25.1g, fiber 4.1g, sugar 7.1g, sodium
906mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.9, Lean
meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 5.1



Recipe