The ideal dish for when you have extra fish broth. Carrots and potatoes are cooked with fresh shrimp in a fish broth.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- 2 quarts fish broth
- 1 cube shrimp bouillon
- 1 ⅔ pounds uncooked medium shrimp, peeled and deveined
- 1 pinch salt to taste
- 1 lime, cut into 8 wedges
- 2 jalapeno peppers, chopped
Instructions
- Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 1201 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |