Shrimp & White Bean Stew
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Shrimp & White Bean Stew calories by ingredient
Number of Servings: 4
Ingredients
-
2 Tbls. Olive Oil
1 med onion, chopped finely
3 garlic cloves, crushed
3 cups cooked cannellini beans
One 14 oz can whole peeled tomatoes, crushed
1 tsp salt
1/2 tsp dried rosemary
1/2 tsp freshly ground pepper
4 cups fish stock or clam broth
1 lb. medium shrimp, shelled and deveined
1/4 cup finely chopped parsley
Directions
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.