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Curry Shrimp Stew

Curry Shrimp Stew

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 medium bell pepper, chopped
  • 1/2 cup celery, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1/4 teaspoon kosher salt
  • 1 tablespoon curry powder
  • 1 cup canned tomato sauce
  • 3 cups low sodium or homemade chicken or vegetable broth
  • 3 tablespoons creamy almond butter
  • 1 pound raw shrimp, peeled, deveined
  • 1 1/2 cups frozen edamame
  • 3 cups baby spinach

Directions

  1. Heat olive oil in a large soup pot or Dutch oven.
  2. Add onion, bell pepper, and celery, saute until softened, about 5 minutes.
  3. Add garlic, ginger, salt, curry powder; cook for an additional 3 minutes. Add tomato sauce and broth and bring to a simmer. Whisk in almond butter until well blended.
  4. Add shrimp and edamame and allow to simmer for about 15 minutes.
  5. Stir spinach and serve.

Note

  • Recipe provided by Dana Angelo White, R.D.

Nutrition Information

Per serving: 327 kcal cal., 16 g fat (2 g sat. fat), 20 g carb., 4 g fiber, 27 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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