Provided by Florence Fabricant
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large pot. Add cumin and cook over medium heat until seeds smell fragrant. Do not allow butter to brown. Add onion, sauté until soft; add garlic, ginger and chili. Sauté another minute or so. Add shrimp; toss just until pink. Remove shrimp and set aside.
- Add stock and bring to a simmer. Add corn and potatoes, and simmer, covered, until potatoes are tender, 10 to 15 minutes. Remove from heat. Peel shrimp.
- Ten minutes before serving, reheat contents of pan on medium. Stir in zucchini. Place fish on top, cover and simmer until fish is opaque, 5 to 8 minutes. Add shrimp; simmer uncovered a moment longer. Season to taste and serve with lime wedges alongside.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 7 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1197 milligrams, Sugar 5 grams, TransFat 0 grams
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