Easy Mexican Shrimp Stew

I seem to be on a spicy Mexican recipe kick the last few weeks. I think it’s because the weather is turning cooler. The other day I shared a recipe for Chicken Tortilla Soup. Yum! Today I have a recipe for an easy Mexican Shrimp Stew from the new Mealtime.org’s Kitchen Countdown, where they feature meals that only require 1 pot; 5 ingredients; cost 10 dollars or less to make; take 15 minutes or less to prepare and have 400 calories or less per serving.

There are seafood stews swimming through every cuisine in the world. This one has a decided Mexican flair you can create instantly with a can of diced tomatoes, a can of corn and black beans, and a handful of chopped cilantro. The shrimp cook in seconds, so they should be added in the last minute of simmering.

Mexican Shrimp Stew
Courtesy of Mealtime.org

Ingredients:

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

Total cost: $9.57

Preparation time: 7 minutes

Cook time: 12 minutes

Preparation:

1. 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.
2. Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls..

Serving Suggestions: Serve with warm tortillas, if desired.
Servings: 4
Serving size: 1 3/4 cup
Nutrition Information Per Serving: Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV

*Daily Value

If you’re looking for more easy low cost, quick, 5 ingredient meal ideas check out the recipe for Vegetarian Brown Rice Casserole I posted the other day, or  Mealtime.org’s Kitchen Countdown.