1 T. olive oil
\n1 T. garlic, minced (about 2\u00e2\u20ac\u201c3 cloves)
\n1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion)
\n2 cans (14\u00c2\u00bd oz. each) no-salt-added diced tomatoes
\n1 C low-sodium chicken broth
\n2 lb. new (red) potatoes, rinsed and quartered (about 2 C)
\n12 oz. large shrimp, peeled and deveined (about 24 pieces)
\n2 T. fresh oregano, rinsed, dried, and chopped (or 2 tsp dried)
\n2 T. lemon juice
\n2 T. fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
\n\u00c2\u00bc tsp salt
\n\u00c2\u00bc tsp ground black pepper<\/p>\n
Heat olive oil in a large saut\u00c3\u00a9 pan. Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5\u00e2\u20ac\u201c7 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 \u00c2\u00b0F). Add salt and pepper.<\/p>\n
Yield: 4 servings
\nServing Size: 1\u00c2\u00bd cups stew (each serving to include about six shrimp)
\nCalories: 211
\nFat: 5g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 1 T. garlic, minced (about 2\u00e2\u20ac\u201c3 cloves) 1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion) 2 cans (14\u00c2\u00bd 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….<\/p>\n