Tomato-Dill Shrimp Stew Recipe

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"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."

This recipe is:

Healthy

Quick

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Tomato-Dill Shrimp Stew Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1 large onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
3 cups diced fresh tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1 pound cooked medium shrimp, peeled and devined
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. Yield: 4 servings.

Cooking for 2: Shrimp Stew

Nutritional Facts 1 cup equals 306 calories, 11 g fat (5 g saturated fat), 246 mg cholesterol, 1,282 mg sodium, 21 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Tomato-Dill Shrimp Stew in Light & Tasty June/July 2001, p13