Dinner

Shrimp and Vegetable Stew is for Dinner.

Shrimp and Vegetable Stew takes 45 minutes to prepare.

Shrimp and Vegetable Stew takes 180 minutes to cook.

Shrimp and Vegetable Stew makes 5 servings.

The ingredients for Shrimp and Vegetable Stew are:

44 medium Shrimp, raw (appx. 4-cups)
1 15-oz can Tomato Sauce
2 15-oz cans Diced Tomatoes
3 medium Carrots, diced
.5 tbsp Vegetable Oil
2 medium stalks Celery, diced
1 medium/large Green Pepper, diced
1 medium/large Yellow Pepper, diced
1 medium Onions, diced
2 large Summer Squash
2 tsp Garlic Salt (more / less to taste)
2 tsp Garlic powder (more / less to taste)
1 tsp black pepper, black (more / less to taste)

Here is how you make Shrimp and Vegetable Stew:

Heat 1/2 TBS oil in the bottom of a soup pot. Add diced bell peppers, onion, celery, and carrots. Saute until beginning to brown and tender. Add all remaining vegetables (holding seasoning and shrimp until the end). Turn down to a low simmer, cover and let cook for about 2 - 3 hours until vegetables are tender. Season to taste. Just before serving, add shrimp and cook for about 3-5 minutes (depending on if fresh / frozen, and size) until pink in color and cooked through. Serve over brown rice or quinoa if desired. Serving Size: Makes approximately 5 servings (about 2-cups of vegetables, 3/4 cup of shrimp)Number of Servings: 5Recipe submitted by SparkPeople user SANDRA_92083.

The nutritional information for Shrimp and Vegetable Stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 217.3

• Total Fat: 3.1 g
• Cholesterol: 80.3 mg
• Sodium: 1,710.0 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 9.2 g
• Protein: 17.1 g