Spanish Sausage and Shrimp Stew
Romaine with Ranch Dressing
Ingredients
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ¼ cup olive oil
- ¾ lb Spanish dry-cured chorizo sausage links, chopped
- 2 (14.5-oz) cans fire-roasted diced tomatoes, drained
- 2 (8-oz) bottles clam juice
- 1½ cups water
- ¾ lb peeled and deveined, medium-size raw shrimp
Instructions
- Sauté onion, garlic, and cumin in hot oil in a Dutch oven over medium-high heat 4 minutes. Add sausage; sauté 3 minutes or until browned.
- Stir in tomatoes, clam juice, and water; bring to a boil. Reduce heat to medium, and simmer 20 minutes, stirring occasionally.
- Stir in shrimp; cook 3 to 4 minutes or until shrimp turn pink.
Side Dish Ingredients
- 5 cups chopped romaine lettuce
- ⅓ cup Ranch dressing
Side Dish Instructions
- Place lettuce in a large bowl. Drizzle with Ranch; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
423
|
72
|
495
|
| Fat (g) | 31 | 7 | 38 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 26 | 0 | 26 |
| Carb (g) | 6 | 2 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 952 | 123 | 1075 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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