This full of flavor Southwest Shrimp Stew is perfect for a weeknight dinner and is low in calories! A large recipe to ensure you’ll have leftovers! Put to good use some of those fresh tomatoes from the garden. My favorite tomatoes are pear shaped yellow ones. I love shrimp, because of its mild flavor you can add it to almost any savory dish. I also have a couple of taco recipes using shrimp that I adore; Spicy Orange Shrimp Tacos and Shrimp Tacos with Roasted Corn Slaw.
You can also use half of the shrimp and replace the other half with scallops. Add a touch of freshness by using fresh corn with chopped bell pepper in place of the Mexican corn. Make sure to pin this recipe to your Fiesta/Mexican board. Don’t have a Fiesta/Mexican board? I have a board to help you get one started for yourself.
- 1 (2 pound) bag medium shrimp, thawed, shelled and deveined
- 4 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper
- 1/2 cup butter, divided
- 6 garlic cloves, minced
- 4 cups grape or cherry tomatoes, halved
- 1 cup chicken broth
- 1/2 cup white wine
- 1 (4ounce) diced green chiles
- 1 (11 ounce) can Mexican corn
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh chives, snipped
- In a zip top bag combine, flour, oregano, cumin, 1 teaspoon salt and pepper.
- Add the shrimp, seal bag; shake to coat.
- In a large non stick skillet melt 4 tablespoons butter over medium high heat.
- Add garlic, cook and stir for 30 seconds.
- Add shrimp in an even layer; cook for 2 minutes.
- Stir in tomatoes, broth, wine, chiles and corn.
- Cook 2 to 3 minutes more or until shrimp is opaque, stirring occasionally.
- Remove from heat.
- Stir in remaining 4 tablespoons butter, 1 teaspoon salt, cilantro and chives.
- Serve shrimp mixture in shallow bowls with cooked brown rice.
MORE RECIPES WITH SHRIMP