Ediths Quick Mexican Shrimp Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Ediths Quick Mexican Shrimp Stew calories by ingredient


Introduction

Hearty, low on saturated fat and FULL of fiber, protein and other good stuff. This is a super quick, really delicious, totally cost effective meal. Hearty, low on saturated fat and FULL of fiber, protein and other good stuff. This is a super quick, really delicious, totally cost effective meal.
Number of Servings: 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.)


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.