Southwestern Shrimp & Snapper Stew

A hearty seafood supper flavored with chili powder and cumin.  To complete
your meal serve it with Parmesan Cornbread Puffs (see recipe under
Breakfast, Breads & Muffins or click on recipe title and
it will take you there) and a tossed salad.

Makes 6 Servings

8 ounces fresh or frozen red snapper fillets
8 ounces fresh or frozen large shrimp, peeled and deveined
2 - 14 1/2 ounce cans reduced-sodium stewed tomatoes, cut up
1 - 14 1/2 ounce can reduced-sodium chicken broth
1 - 12 ounce can nonalcoholic beer
1 cup very thinly sliced carrots
1 medium onion, chopped (1/2 cup)
1/2 cup uncooked long grain rice
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano, crushed
2 cloves garlic, minced
1 large green pepper chopped (1 cup)
Fresh oregano sprigs (optional)

Thaw red snapper and shrimp, if frozen.  Cut fish into 1-inch pieces.  In a
4-quart Dutch oven or large saucepan combine undrained  tomatoes, chicken
broth, and non-alcoholic beer. Bring to boiling.  Add carrots, onion, rice, chili
powder, cumin, oregano, and garlic.  Return to boiling.  Reduce heat.  Cover and
simmer about 20 minutes or until the rice and carrots are nearly tender.  Add
red snapper, shrimp, and green pepper.  Return to boiling.  Reduce heat.  Cover
and simmer gently for 3-5 minutes or until red snapper flakes with a fork and
shrimp turn pink.  Garnish with fresh oregano sprigs, if desired.  

POINTS:  4 (2.5)

PER SERVING: 162 Calories, 15 g Protein, 1 g Fat,
22 g Carbohydrate, 266 mg Sodium, 4 g Dietary Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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