Mexican

Ediths Quick Mexican Shrimp Stew is for Dinner.

Ediths Quick Mexican Shrimp Stew takes 30 minutes to prepare.

Ediths Quick Mexican Shrimp Stew takes 15 minutes to cook.

Ediths Quick Mexican Shrimp Stew makes 4 servings.

The ingredients for Ediths Quick Mexican Shrimp Stew are:

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.)

Here is how you make Ediths Quick Mexican Shrimp Stew:

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: 4Recipe submitted by SparkPeople user LEXICON929.

The nutritional information for Ediths Quick Mexican Shrimp Stew is:

• 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

Ediths Quick Mexican Shrimp Stew is Mexican cuisine.

The dietary needs meet for Ediths Quick Mexican Shrimp Stew is Low Fat