Shrimp, Corn and Black Bean stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 199.0
- Total Fat: 3.4 g
- Cholesterol: 80.7 mg
- Sodium: 444.5 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 7.2 g
- Protein: 17.3 g
View full nutritional breakdown of Shrimp, Corn and Black Bean stew calories by ingredient
Introduction
Mexican inspired entree. Mexican inspired entree.Number of Servings: 8
Ingredients
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1 TBSP Olive Oil
1 Carrot chopped
2 stalks celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
15 oz peeled and de-veined shrimp
1-15 oz can Black Beans, drained and rinsed
1-15 oz canned whole kernel corn, drained and rinsed
1-12 oz can Ro-Tel tomatoes with chillies, mild
1- 28 oz can crushed tomatoes
1 TBSP Oregano
1 TBSP Cumin
1 TBSP thyme
1 pinch cinnamon
Salt & Pepper to taste
Directions
1. Heat olive oil in large stock pot. Add chopped vegetables and saute until soft.
2. Add shrimp and stir for a few minutes.
3. Add rinsed beans and corn. Add Ro-tel and crushed tomatoes. Allow to come to a bubble and reduce heat to a simmer.
4. Add seasoning and salt and pepper to taste. Allow to simmer until shrimp are opaque and flavors meld. Serve over rice. Makes 8, 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user AMANIJABBAR.
2. Add shrimp and stir for a few minutes.
3. Add rinsed beans and corn. Add Ro-tel and crushed tomatoes. Allow to come to a bubble and reduce heat to a simmer.
4. Add seasoning and salt and pepper to taste. Allow to simmer until shrimp are opaque and flavors meld. Serve over rice. Makes 8, 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user AMANIJABBAR.