Low in calories and saturated fat, shrimp contain
heart-healthy omega-3 fatty acids, tryptophan (an
amino acid that helps produce mood-stabilizing
serotonin), and vitamin D, which may help provide
protection from osteoporosis, high blood pressure,
cancer, and many autoimmune diseases.
Body+Soul, January/February 2009
- Prep Time 10 minutes
- Total Time 40 minutes
Yield Serves 4
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2 tablespoons olive oil
1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced
2 carrots, thinly sliced
2 garlic cloves, thinly sliced
1 medium onion, quartered and sliced crosswise
2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 3/4 cup reduced-sodium chicken broth
1 pound shrimp, peeled and deveined
1/2 cup parsley leaves, chopped
In a 5-quart Dutch oven or heavy pot, heat oil over
medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.
Sprinkle flour over potatoes and vegetables. Stir in
broth and 1/4 cup water; bring to a boil. Cook until
potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.
When buying shrimp, avoid varieties imported from overseas, due to pollution and habitat loss. Instead, look for wildcaught or farmed options from the United States and Canada.