Ediths Quick Mexican Shrimp Stew

Name: Ediths Quick Mexican Shrimp Stew Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 2 cloves garlic; 1 can black beans (low sodium or no added sodium if possible); 1/2 cup Salsa; 1 cup frozen corn; 1/4 tsp cayenne pepper; salt and pepper to taste; 2 lbs of Shrimp (about 12 per pound); 1/4 cup cilantro washed and rough chopped; 1 cup dry Quinoa (Prepared. Yields about 2 cups cooked.)

Minutes to Prepare: 30
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 Tbsp olive oil2 cloves garlic1 can black beans (low sodium or no added sodium if possible)1/2 cup Salsa1 cup frozen corn1/4 tsp cayenne peppersalt and pepper, to taste2 lbs of Shrimp (about 12 per pound)1/4 cup cilantro, washed and rough chopped1 cup dry Quinoa (Prepared. Yields about 2 cups cooked.)

Directions

Peel and vein shrimp and set aside. In a large sautee pan, sautee garlic in olive oil. Add beans, salsa, frozen corn, salt and pepper and cayenne. Cook over moderate heat, stirring occasionally until the mixture starts to bubble up a bit. Add shrimp and stir to combine. Cook stew until shrimp have turned pink and curled in on themselves. Add cilantro and Quinoa. Stir, serve with more fresh cilantro if you like.

Number of Servings: 4

Recipe submitted by SparkPeople user LEXICON929.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 397.2
Total Fat: 7.7 g
Cholesterol: 63.8 mg
Sodium: 206.7 mg
Total Carbs: 61.5 g
Dietary Fiber: 11.2 g
Protein: 23.1 g

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