21 Day Fix - Veggie and Shrimp Stew

The first week of 21 Day Fix has just wrapped and today marks the beginning of week 2. I am hooked. I like this program a lot. I like the balanced eating, the focus on good ingredients and portion control and fun, energetic, fast paced workouts that fly by and cover all the major muscle groups over the week.

If you have any curiosity whatsoever about Beachbody I would strongly encourage you to follow this link and create a completely free account. Jenn is a great coach and I love her to death. She has great support and advice to offer for anyone looking for it!

I was feeling in the mood for lots of veggies and some lean protein, so put this on the stove top mid afternoon and just let it simmer on low for about 3 hours, tossed in some shrimp at the end, and served over cooked quinoa. It was perfect healthy comfort food and made my belly and taste buds happy!

Veggie and Shrimp Stew
Makes approximately 5 servings (3/4 cup shrimp, and 2 cups veggies each)

4 cups frozen medium shrimp
1 15-oz can tomato sauce
2 15-oz cans diced tomatoes
2 medium stalks celery, diced
2 bell peppers (whatever color you prefer), diced
1 medium onion, diced
3 medium carrots, peeled and diced
2 large summer squash, diced
1.5 tsp garlic salt (more / less to taste)
1.5 tsp garlic powder (more / less to taste)
3/4 tsp black pepper (more / less to taste)
1/2 TBS olive oil

  1. Heat the oil in the bottom of a large non-stick pot on medium to medium-high heat. Add the bell pepper, onion, celery and carrots when oil is hot. Saute for about 10 minutes, or until vegetables are beginning to brown and become tender. Add all remaining ingredients except the shrimp. 
  2. Turn the heat down to low and allow to simmer, covered, 2-3 hours. About 5 minutes before you're ready to serve, add in the shrimp and stir gently until all are pink and cooked through. 
  3. Serve over cooked brown rice or quinoa if desired.
Container equivalents: 3/4 cup shrimp = 1 Red, 2 cups vegetable stew = 1 1/2 Green plus 1/2 Purple, 1/2 cup brown rice or quinoa = 1 Yellow, plus about 1/2 tsp per serving


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