Shrimp, Artichoke & New Potato Stew for Two

Stew doesn't have to simmer for hours. This one cooks up in a jiffy, thanks to quick-cooking ingredients like shrimp and small potato wedges.
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Video: Cooking with Potatoes

Mashed potatoes, scalloped potatoes, sweet potatoes, even purple potatoes! Chef Jo offers some tips and tricks where potatoes are concerned, plus a guide to each.

  • 2Servings

Ingredients

  • 1 tbsp olive oil
  • 1/4 onion, cut into 1/2-inch pieces
  • 2 cloves garlic, thinly sliced
  • 1 cup no-salt-added diced tomatoes (with juices)
  • 2/3 cup low-sodium vegetable broth
  • 4 oz small white or red creamer potatoes, cut into 1/2-inch wedges
  • 1 tbsp fresh oregano, chopped
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp Italian parsley, chopped, divided
  • 8 oz raw shrimp
  • 1 cup frozen artichoke hearts, thawed (about 1/2 8-oz pkg)

Preparation

  1. In a medium (3- to 4-quart) saucepan over medium, warm oil. Add onion and cook, stirring occasionally, until almost translucent, 1 1/2 to 2 minutes. Add garlic and cook for 1 minute.
  2. Add tomatoes, broth, potatoes, oregano, salt, pepper and 1/2 of parsley. Bring to a boil over high heat; reduce heat to low to maintain a simmer, cover and cook, stirring occasionally, until potatoes are almost tender, 4 to 6 minutes.
  3. Add shrimp and artichoke hearts, and return to a simmer. Cover and cook, stirring occasionally, until shrimp is barely opaque, 2 to 3 minutes. Serve garnished with remaining parsley.

Nutrition Information

  • Serving Size: 2 cups new potato stew
  • Calories: 320
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 170 mg
  • Fat Content: 9 g
  • Fiber Content: 3 g
  • Protein Content: 29 g
  • Saturated Fat Content: 15 g
  • Sodium Content: 760 mg
  • Sugar Content: 5 g