Southwest Shrimp Stew
http://www.ladybehindthecurtain.com/southwest-shrimp-stew/
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 8 to 10
Ingredients
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
Instructions
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.
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Posted by: "Jodi T" <tigger63755@charter.net>
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