Shrimp, Corn and Black Bean stew

Shrimp, Corn and Black Bean stew
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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
Submitted by:


Mexican inspired entree. Mexican inspired entree.
Number of Servings: 8


    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


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.

TAGS:  Fish |

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