Rustic Shrimp Stew

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


  1. 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.

  2. 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.

Cook's Note

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.

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