Mexican Shrimp Stew

Name: Mexican Shrimp Stew
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Yield: 4 serving(s)
Ingredients: 1 (19 ounce) can reduced sodium chicken and wild rice soup (or rice); 1 (14 1/2 ounce) can no-salt-added diced tomatoes; 1 (11 ounce) can southwestern-style corn, drained; 10 ounces medium shrimp, cleaned and deveined, 31-35 count; 1/4 cup chopped cilantro

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Recipe by Chef #1365024

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. The shrimp cook in seconds, so they should be added in the last minute of simmering. Total cost: $9.57 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

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READY IN: 19mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

(19 ounce) can reduced sodium chicken and wild rice soup (or rice)
1

(14 1/2 ounce) can no-salt-added diced tomatoes
1

(11 ounce) can southwestern-style corn, drained
10

ounces medium shrimp, cleaned and deveined, 31-35 count
¹⁄₄

cup chopped cilantro

DIRECTIONS

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.

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