Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 20 minutes | 25 minutes | 4 servings | 1½ C stew |
| 1 Tbsp olive oil | | 1 Tbsp garlic, minced (about 2–3 cloves) | | 1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion) | | 2 cans (14½ oz each) cans no-salt-added diced tomatoes | | 1 C low-sodium chicken broth | | 2 lb new (red) potatoes, rinsed and quartered (about 2 C) | | 12 oz large shrimp, peeled and deveined (about 24 pieces) | | 2 Tbsp fresh oregano, rinsed, dried, and chopped (or 2 tsp dried) | | 2 Tbsp lemon juice | | 2 Tbsp fresh basil, rinsed, dried, and chopped (or 2 tsp dried) | | ¼ tsp salt | | ¼ tsp ground black pepper | | | calories | 211 | | Total fat | 5 g | | Saturated fat | 1 g | | Cholesterol | 126 mg | | Sodium | 375 mg | | Total fiber | 4 g | | Protein | 18 g | | Carbohydrates | 25 g | | Potassium | 276 mg | |
Directions -
| 1 | Heat olive oil in a large sauté pan. Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5–7 minutes. | -
| 2 | Add tomatoes, chicken broth, and potatoes, and bring to a boil. Lower temperature to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes. | -
| 3 | Add shrimp, oregano, lemon juice, and basil, and mix gently. Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F). | -
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| 5 | Serve 1½ cups stew (each serving to include about six shrimp). | Tip: Delicious over rice or with a green salad and crispy and crusty bread (broiled with garlic) to soak up the sauce. |
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