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Rustic Shrimp Stew

Low in calories and saturated fat, shrimp contain heart-healthy omega-3 fatty acids, tryptophan (an amino acid that helps produce mood-stabilizing serotonin), and vitamin D, which may help provide protection from osteoporosis, high blood pressure, cancer, and many autoimmune diseases.

  • prep: 10 mins
    total time: 40 mins
  • servings: 4

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Ingredients

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

Cook's Note

When buying shrimp, avoid varieties imported from overseas, due to pollution and habitat loss. Instead, look for wildcaught or farmed options from the United States and Canada.

Directions

  1. Step 1

    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.

  2. Step 2

    Sprinkle flour over potatoes and vegetables. Stir in broth and 1/4 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.

Source
Body+Soul, January/February 2009

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Reviews (17)

  • 5 Sep, 2012

    absolutely delicious. everyone loved it including my two little picky eaters. replaced chicken sausage with beef sausage that i had on hand and it worked great. will definately make again

  • 5 Sep, 2010

    Just tried this stew tonight now that it's below 90 degrees out! WOW, is it fantastic. Very easy to make and cook. I used Al Fresco Natural Sweet Italian-Style Chicken Sausages from the deli area and they added a real zing to it. It makes a lot, but who cares....LEFT OVERS! Yum. LOL Highly recommend it and now I'm going to try it again with the white wine suggestion given here for more liquid. That would be my only issue with it.

  • 2 May, 2010

    This in incredible!

  • 13 Oct, 2009

    @balancedenergy: I'm going to assume that it serves more than 4 - A lb of shrimp, a lb of potatoes, 6 oz of sausage, whatever else, is a lot of volume! >1/2 lb of soup pp. Seems like a lot. I'm really surprised that wholeliving wouldn't incl nutritional info.

  • 3 Sep, 2009

    This is a really great stew. It has so much more flavor than I would have ever imagined. I felt it needed a little extra liquid, so I added 1/4 c. white wine. I also had some fresh thyme in the fridge and added a bit of that as well. It was so hearty yet so light. A MUST TRY!

  • 7 Feb, 2009

    I went back and attempted to calculate the nutrition info and came up with (per serving, assuming there are 4 servings total):
    350-400 calories, 10-13 g fat, 33 g protein, and 22 g carbs. There is also a good bit of sodium in this depending on what kind of sausage you use. The sausages vary widely in fat and sodium, so read labels carefully!

  • 7 Feb, 2009

    This recipe is wonderful! I've used several different kinds of chicken sausage and my favorite is chicken andouille. This is definitely a keeper!

  • 28 Jan, 2009

    wezbo; it states that it is sausage links right in the recipe.
    This recipe is very easy to make. I make one similar to this, without the potstoes and uses rice instead.

  • 21 Jan, 2009

    "2 links (3 ounces) each fully cooked Italian-style chicken, halved lengthwise, thinly sliced" Links? Links of what? I am presuming sausage but please correct me if I am wrong. Thank you

  • 21 Jan, 2009

    ditto re: nutritional information

  • 19 Jan, 2009

    My family are not big potato eeaters other than sweet potatoes, would they work instead of Yukon Gold?

  • 16 Jan, 2009

    It would help if the nutritional information were listed. As a diabetic, I must monitor that very closely.

  • 16 Jan, 2009

    If you leave out the sausage what could you add to replace the flavor?

  • 16 Jan, 2009

    italiian style chicken sausage

  • 16 Jan, 2009

    If you read the directions, it says sausage. I think the Italian style chicken was just a misprint,

  • 16 Jan, 2009

    What is an italian style chicken?

  • 16 Jan, 2009

    What is an italian style chicken?