Mexican Shrimp Stew
From canned_food_fan 14 years ago
- 12 minutes to make
- Serves 4
There are seafood stews swimming through every cuisine in the world. This one has a decided Mexican flair you can create instantly with a can of diced tomatoes, a can of corn and black beans, and a handful of chopped cilantro. Read more The shrimp cook in seconds, so they should be added in the last minute of simmering. See less
Ingredients
- 1 can (19 oz) reduced sodium chicken and wild rice (or rice) soup shopping list
- 1 can (14.5 oz) no salt added diced tomatoes shopping list
- 1 can (11 oz) Southwestern-style corn, drained shopping list
- 10 ounces medium (31-35 count) shrimp, cleaned and deveined shopping list
- 1/4 cup chopped cilantro shopping list
How to make it
- 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
People Who Like This Dish 2
- goodeat Benton, MO
- donman Hammond, LA
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- canned_food_fan Pittsburgh, PA
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The Rating
Reviewed by 3 people-
great family recipe thanks m kids will luv it
momo_55grandma
in Mountianview loved it
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Very good! like it a lot! five forks for you!
goodeat
in Benton loved it
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