Shrimp, Chard, and Squash Stew

 
 

Shrimp, Chard, and Squash Stew

SERVES: 4

Ingredients

  • 4 scallions, chopped

  • 3 cloves garlic, pressed

  • 4 Tbs olive oil

  • 2 heads fennel, chopped

  • 4 summer squash, medium, chopped

  • 2 cup vegetable broth

  • 4 bay leaves

  • 2 lb shrimp, wild caught, peeled and deveined

  • 8 cup swiss chard, shredded about 1 large bunch

  • 1/2 cup basil, chopped

Directions

Prep

  1. Press garlic and chop scallions.

  2. Chop fennel and squash.

  3. Shred swiss chard (remove tough spines, roll leaves and chop).

Make

  1. Heat olive oil in large sauté pan and cook garlic and scallion tops until soft and fragrant.

  2. Add fennel and squash and continue to sauté over low-medium heat for about 5 more minutes.

  3. Increase heat to high and stir in broth and bay leaves. Bring to a boil then reduce to simmer. Cook until squash has softened, about 5 minutes.

  4. Nestle shrimp in sauce and simmer for 8-10 minutes until cooked through.

  5. Add chard by fistfuls, stirring after each addition. Once all chard has wilted, remove stew from heat.

  6. Stir in basil just before serving.

Notes

This recipe is quite flexible. Any fish will do. Swap kale or spinach for chard if desiered.

Serve over cauliflower rice for an added boost of nutrition!

Nutrition
Facts

Calories per serving 377

Total Fat 16.6g/Saturated Fat 2.7g

Sodium 1753mg

Total Carbohydrates 23g

Dietary Fiber 8g

Protein 37g

Source: Nutrient data for this listing was provided by USDA Food Composition Database.

Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. I offer this information as an estimate only.