Rustic Shrimp Stew
This quick and easy seafood supper puts healthful ingredients front and center. Low in calories and saturated fat, shrimp contain heart-healthy omega-3 fatty acids, tryptophan, and vitamin D.
- Total Time:
- Servings: 4
Source: Body+Soul, January/February 2009
- 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
- 1/8 to 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
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 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.