1 T. olive oil
1 T. garlic, minced (about 2–3 cloves)
1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion)
2 cans (14½ oz. each) no-salt-added diced tomatoes
1 C low-sodium chicken broth
2 lb. new (red) potatoes, rinsed and quartered (about 2 C)
12 oz. large shrimp, peeled and deveined (about 24 pieces)
2 T. fresh oregano, rinsed, dried, and chopped (or 2 tsp dried)
2 T. lemon juice
2 T. fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
¼ tsp salt
¼ tsp ground black pepper

Heat olive oil in a large sauté pan. Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5–7 minutes. Add tomatoes, chicken broth, and potatoes, and bring to a boil. Lower temperature to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes. Add shrimp, oregano, lemon juice, and basil, and mix gently. Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F). Add salt and pepper.

Yield: 4 servings
Serving Size: 1½ cups stew (each serving to include about six shrimp)
Calories: 211
Fat: 5g
Fiber: 4g