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Rustic shrimp stew

Servings:
Serves 4 Servings
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Ingredients

  • 2 tablespoon olive oil
  • 1 pound yukon gold potatoes, scrubbed, halved, and thinly sliced
  • 2 pound carrots, thinly sliced
  • 2 pound garlic cloves, thinly sliced
  • 1 pound medium onion, quartered and sliced crosswise
  • 2 pound links (3 ounces each) fully cooked italian-style chicken sausage, halved lengthwise, thinly sliced
  • 2 tablespoon all-purpose flour
  • 3 1/4 cup reduced-sodium chicken broth
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup parsley leaves, chopped

Preparation

Baking Directions:

In a 5-quart Dutch oven or heavy pot, heat oil over medium.

Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper.

Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.

Sprinkle flour over potatoes and vegetables.

Stir in broth and ¼ cup water; bring to a boil.

Cook until potatoes are tender, about 5 minutes more.

Top mix­ture with shrimp.

Cover and simmer 3 to 4 minutes until shrimp are opaque throughout.

Remove from heat and stir in parsley.

Per serving: 350 calories; 31 g protein; 12 g fat; 31 g carb; 4 g fiber.

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