Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Citrus Seafood Stew
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- #28610
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 ounces red snapper fillets, skinless
4 ounces medium shrimp, peeled and deveined
14 1/2 ounces stewed tomatoes, canned
14 1/2 ounces chicken broth, canned
1/2 cup long-grain rice
2 teaspoons chili powder
2 cloves garlic, minced
3/4 cup frozen orange juice concentrate
2 cups frozen pepper stir-fry vegetables
directions
Thaw fish and shrimp, if frozen. Rinse fish and shrimp. Cut fish into 1-inch pieces. Set aside.
In a large saucepan combine undrained tomatoes and chicken broth. Bring to boiling. Add uncooked rice, chilli powder, and garlic. Return to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.
Add fish, shrimp, concentrate, and frozen pepper mixture. Return to boiling; reduce heat. Cover and simmer gently for 3 to 5 minutes or until fish flakes easily and shrimp turn pink. Garnish with orange slices and sprigs of fresh oregano, if desired.
added by
westher
nutrition data
327 calories, 2 grams fat, 52 grams carbohydrates, 25 grams protein per serving. This recipe is low in fat.
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reviews & comments
May 24, 2012
I have been making this for a few years and it is delicious!