MEXICAN SHRIMP STEW

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MEXICAN SHRIMP STEW image

Categories     Soup/Stew     Shellfish

Yield 4

Number Of Ingredients 5

1 can (19 ounces) reduced-sodium chicken and wild rice (or rice) soup
1 can (14.5 ounces) no-salt-added diced tomatoes
1 can (11 ounces) Southwestern-style corn, drained
10 ounces medium (31-35 count) shrimp, cleaned and deveined
1/4 cup chopped cilantro

Steps:

  • Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes. Clean shrimp. Stir in shrimp and cilantro into soup; return to a boil, about 1 minute. Serve in bowls. Serve with warm tortillas, if desired.

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