Mexican Shrimp Stew with Avocado

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Cooking time: 20 minutes
Preparation time: 10 minutes

Makes: 3 - 4 servings

    

Ingredients

• 2 T.           mild olive oil
• 1 cup       chopped yellow onion
• 1/3 cup    chopped carrots
• 1/3 cup    chopped celery (1 stalk)
• 1 T.          chopped jalapeno pepper
• 1             garlic clove, minced
• 1 t.           ground cumin
• 1/2 t.       chili powder
• 1             14 oz can diced tomatoes
• 2            bouillon cubes
• 1 cup       water
• 1/2 cup    frozen corn
• 1 T.           lime juice (from 1 lime)
• 8 - 12 oz.    cooked, deveined shrimp
• 1                 ripe avocado, diced
• 2 T.            chopped cilantro leaves

    

Directions

1. Thaw shrimp (if frozen) and remove tails and shell.
2. Heat olive oil and simmer onions, carrots, celery, pepper, garlic, cumin and chili powder 10 minutes.
3. Add tomatoes, bouillon, corn, water, lime juice and simmer 5 minutes.
4. Add cooked shrimp and simmer 2 more minutes.
5. Divide stew into 4 bowls. Top with avocado and cilantro. Serve with tortilla chips or warm tortillas.

 

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