3/4 pound large shrimp
1tbls olive oil ( I used EVOO)
1 cup chopped scallions
1 tbls. minced garlic
2 tbls. flour
1 14.5 oz. can stewed tomatoes
1 cup low-sodium chicken broth
2 cups diced sweet potato (peeled)
1 cup frozen corn ( or use canned)
1 cup diced green pepper ( I used orange sweet pepper)
1/4 tsp. black pepper
1 tbls. thyme leaves, plus thyme sprigs
Peel and devein shrimp (mine were frozen so this was done).
In a medium saucepan, heat oil over medium-high.
Add 1/2 cup of the scallions and the garlic and cook, stirring, for 10 seconds.
Stir in flour, and cook, stirring 5 seconds. Add tomatoes, broth, and 1 1/2 cups cold water, then increase heat to high and bring to a boil.
Add potato, corn, pepper (green or orange) and black pepper and return to boil. Cover, reduce heat to medium-low and simmer for 10 minutes or until potatoes are just tender.
Add shrimp and thyme leaves, raise heat to medium-high, and cook, stirring, for 3 to 5 minutes or until shrimp are just cooked.
Garnish with remaining 1/2 cup scallions and thyme sprigs, if desired.
Nutrition score per serving ( 2 1/2 cups); 280 calories, 6ft fat, 1 g saturated fat, 37g carbs, 22 g protein, 6 g fiber, 132 mg calcium, 4 mg iron, 377 sodium www.paulashealthyliving.