Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish."
-Mark Twain

The refrigerator light goes on...

This is a delicious and super simple shrimp recipe that is perfect for your weeknight meal. Serve over some roasted potatoes or polenta and you have a quick two pot meal. Or serve with a hunk of great quality toasted farmer's bread and you are good to go.

Note that if you want the recipe to be a bit spicier, double the red pepper flakes. Less spicy? Use only 1/8th teaspoon.



Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Reheat gently to avoid overcooking the shrimp.

Serve with Roasted Potatoes or Brown Rice

8 ounces shrimp (peeled and deveined; reserve shells)
2 cups water
2 tsp olive oil
2 cloves garlic (minced)
1 medium onion (diced)
2 medium ribs celery (diced)
1 15 ounce can no salt added diced tomatoes
2 bay leaves
1/4 tsp salt
1/2 tsp lemon zest
1 tsp honey
1/8 tsp red pepper flakes
1/4 cup white wine
2 Tbsp fresh parsley (coarsely chopped)

Easy Healthy Cioppino recipe from Dr. Gourmet
Place the shrimp shells in a small saucepan with the water and bring to a boil, then immediately reduce to a simmer and simmer for 10 minutes.

Reduce heat to low.

Place the olive oil in a medium skillet over medium-high heat. Add the garlic, reduce the heat to medium, and cook for 30 seconds, stirring continuously.

Add the onion and cook for 3-4 minutes, stirring frequently.

Add the celery and cook for another 3 minutes, stirring frequently.

Add the can of tomatoes, the bay leaves, salt, lemon zest, honey, and white wine.

Strain the juice from the shrimp shells into the skillet and discard the shells.

Stir well and simmer (adjusting heat if necessary) for 10-15 minutes. The sauce should be fairly thick but still soupy.

Add the shrimp and parsley, stir, and cook for 5 minutes or until the shrimp are pink and cooked through.


Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 285 Calories from Fat 63
% Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 2%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 172mg 56%
Sodium 536mg 23%
Total Carbohydrates 26g 8%
    Dietary Fiber 5g 17%
    Sugars 13g
Protein 25g
Vitamin A 17% Vitamin C 54%
Calcium 18% Iron 28%
Vitamin K 58 mcg Potassium 927 mg
Magnesium 85 mg