Ingredients for Quick Tomato Shrimp Stew Florentine
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 28 ounces fresh tomatoes, peeled & diced
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 tsp dried basil
- 1⁄4 tsp crushed red pepper flakes
- 1 cup cooked rice
- fresh basil (for garnish, optional)
- crusty bread
- a side salad
- your favorite grain
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How to Make Quick Tomato Shrimp Stew Florentine
- Heat olive oil in a large saucepan or Dutch oven over moderately high heat.
- Add the chopped onion and minced garlic. Sauté for 3 minutes, until softened and fragrant.
- Stir in the crushed tomatoes, dried basil (or fresh), and red pepper flakes. Bring to a boil.
- Reduce heat to medium-low, add the thawed and squeezed spinach, and simmer for 5 minutes, stirring occasionally.
- Add the shrimp to the stew. Cook for 5-7 minutes, or until the shrimp is pink and cooked through. (Cooking time will depend on the size of the shrimp.)
- Serve the shrimp stew hot over cooked rice or your favorite grain. Garnish with fresh basil, if desired.
- Crusty bread and a side salad make delicious accompaniments.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
21g
Fat
7g
Carbs
4g
