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Tomato-Dill Shrimp Stew

By: Jennie Benjaminson

"'Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes,' reveals Renton, Washington cook Jennie Benjaminson. 'This thick hearty stew was a big hit when I served it one year on Father's Day. My dad loved it! And so did everyone else.'"

Rate/Review | Read Reviews (10)

639 Saves

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 large onion, chopped
4 garlic cloves, minced
1 tablespoon olive or canola oil
3 cups diced fresh tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons minced fresh dill
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1 pound cooked medium shrimp, peeled and deveined
4 ounces crumbled feta cheese
1 cup minced fresh parsley

Directions

In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 306 calories, 11 g fat (5 g saturated fat), 246 mg cholesterol, 1282 mg sodium, 21 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 starch, 1 fat.