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43 deliciously healthy dinners spanish-style shrimp stew Prep time: 20 minutes Cook time: 25 minutes enjoy this Mediterranean-flavored seafood stew 1 Tbsp olive oil 1 Tbsp garlic, minced (about 2–3 cloves) 1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion) 2 cans (14½ oz each) no-salt-added diced tomatoes 1 C low-sodium chicken broth 2 lb new (red) potatoes, rinsed and quartered (about 2 C) 12 oz large shrimp, peeled and deveined (about 24 pieces) 2 Tbsp fresh oregano, rinsed, dried, and chopped (or 2 tsp dried) 2 Tbsp lemon juice 2 Tbsp fresh basil, rinsed, dried, and chopped (or 2 tsp dried) ¼ tsp salt ¼ tsp ground black pepper 1 Heat olive oil in a large sauté pan. Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5–7 minutes. 2 Add tomatoes, chicken broth, and potatoes, and bring to a boil. Lower temperature to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes. 3 Add shrimp, oregano, lemon juice, and basil, and mix gently. Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F). 4 Add salt and pepper. 5 Serve 1½ cups stew (each serving to include about six shrimp). Tip: Delicious over rice or with a green salad and crispy and crusty bread (broiled with garlic) to soak up the sauce. yield: 4 servings serving size: 1½ C stew each serving provides: calories 211 total fat 5 g saturated fat 1 g cholesterol 126 mg sodium 375 mg total fiber 4 g protein 18 g carbohydrates 25 g potassium 276 mg main dishes seafood