Mexican Shrimp Stew Recipes

Steps:

• Preparation Time: Approximately 7 minutes Cook Time: Approximately 12 minutes Preparation: Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes. Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.. Serving Suggestions: Serve with warm tortillas, if desired. Total cost: $9.57 Servings: 4 Nutritional Information Per Serving: Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV *Daily Value

Steps:

• Wash shrimp and set aside.
• Heat oil in a large stock pot on medium high heat. Add in onions and garlic. Saute stirring occasionaly for 3 minutes. Add in jalapenos and saute for 5 minutes. Add in tomatoes. Cook stirring occasionally for 5 minutes or until the tomatoes start to get mushy.
• Next, add in the tomato puree. Cook slightly covered for 10 minutes.
• Pour in the water, chayote and corn. Stir the soup and cover slightly. Continue cooking for an additional 10 minutes.
• Lastly, add in shrimp and cilantro. Cook completely covered for 10 minutes on medium low.
• Serve the soup with some nice crusty french bread, fresh tortillas or saltine crackers.

Steps:

• Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
• Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.
• Serving Suggestions: Serve with warm tortillas, if desired.

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
• Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
• Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.