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Tomato and Shrimp Stew

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Course All Recipes, Dinner, Lunch
Cuisine 1:1 Ratio, All, Bodybuilding Friendly, Fish
Servings 4 2 cups each
Calories 320 kcal


  • 1 large onion diced
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can whole tomatoes 26 oz
  • 'Swerve' or other sugar replacement just a dash
  • 1/2 cup basil chopped
  • 1 lb frozen medium shrimp thawed, peeled and deveined
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 8 oz whole grain pasta cooked


  • Cook onion and garlic in 1 tablespoon warm olive oil until tender.
  • Season with 1/2 teaspoon each salt and pepper. Add tomatoes and a dash of sugar; cook 10 minutes.
  • Add 1/2 cup chopped fresh basil.
  • Season shrimp with salt and pepper, to taste, and sauté with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque.
  • Add shrimp to tomato mixture, and toss with cooked pasta. Garnish with additional basil.


Calories: 320kcalCarbohydrates: 30gProtein: 28gFat: 10gSodium: 574mg
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