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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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.


  1. 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.
Originally published as Tomato-Dill Shrimp Stew in Light & Tasty June/July 2001, p13

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Dec. 10, 2011

"Ick.  One bite and we got out a frozen pizza."

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