Stock your freezer with frozen orange juice concentrate, seafood and stir-fry vegetables so you'll always have the makings on hand for this speedy Citrus Seafood Stew.
8 ounces fresh or frozen skinless red snapper fillets
4 ounces fresh or frozen medium shrimp, peeled and deveined
1 14-1/2-ounce reduced sodium stewed tomatoes
1 14-1/2-ounce can reduced-sodium chicken broth
1/2 cup long grain rice
2 teaspoons chili powder
2 cloves garlic, minced
3/4 cup frozen orange juice concentrate
2 cups loose-pack frozen pepper stir-fry vegetables (yellow, green, and red sweet bell peppers and onion)
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, chili 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 Florida orange slices and sprigs of fresh oregano, if desired.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 309; Total Fat: 2g; Saturated Fat: 0mg; Cholesterol: 53mg; Sodium: 418mg; Carbohydrates: 51g; Fiber: 3g; Protein: 21g
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