Shrimp & White Bean Stew
- Number of Servings: 4
Ingredients
2 Tbls. Olive Oil1 med onion, chopped finely3 garlic cloves, crushed3 cups cooked cannellini beansOne 14 oz can whole peeled tomatoes, crushed1 tsp salt1/2 tsp dried rosemary1/2 tsp freshly ground pepper4 cups fish stock or clam broth1 lb. medium shrimp, shelled and deveined1/4 cup finely chopped parsley
Serves 4
1) Heat olive oil in large enameled cast iron casserole. Add the onion and garlic and cook over moderately high heat, stirring frequently, until the onion softens, about 5 minutes. Stir in the cannellini beans, tomatoes, sale, rosemary and pepper.
2) Add the fish stock to the casserole and bring to a boil over high heat. Reduce the heat to moderately low and simmer until the stew is slightly thickened, about 15 minutes. Add the shrimp and simmer just until cooked through, about 2 minutes. Stir in the chopped parsley and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JANELEG.
1) Heat olive oil in large enameled cast iron casserole. Add the onion and garlic and cook over moderately high heat, stirring frequently, until the onion softens, about 5 minutes. Stir in the cannellini beans, tomatoes, sale, rosemary and pepper.
2) Add the fish stock to the casserole and bring to a boil over high heat. Reduce the heat to moderately low and simmer until the stew is slightly thickened, about 15 minutes. Add the shrimp and simmer just until cooked through, about 2 minutes. Stir in the chopped parsley and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JANELEG.
Nutritional Info Amount Per Serving
- Calories: 299.6
- Total Fat: 4.5 g
- Cholesterol: 45.6 mg
- Sodium: 132.5 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 9.9 g
- Protein: 20.7 g
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