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Rustic Shrimp Stew

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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.

Source: Body+Soul, January/February 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
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  • jhmd30
    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
    Reply
  • MS10469965
    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.
    Reply
  • Smoothis
    2 MAY, 2010
    This in incredible!
    Reply
  • susieq60
    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.
    Reply
  • Talulasvoodoo
    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!
    Reply
  • balancedenergy
    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!
    Reply
  • balancedenergy
    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!
    Reply
  • redwine48
    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.
    Reply
  • wezbo
    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
    Reply
  • QEB
    21 JAN, 2009
    ditto re: nutritional information
    Reply

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