Fructose Free Gluten Free Shrimp Tomato Stew
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Learn more →Ingredients
4 servings
- 1.5 lb large shrimp (21–25 count), peeled and deveined, tails removed
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, seeded and diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season with a pinch of salt and pepper. Set aside.
- 2
Heat 2 tbsp of the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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