The best thing about this recipe is the speed. The flavors taste much more intricate than the 15 minutes it takes to prepare it. I often used pre-prepped ingredients, making this warm and comforting meal great for weeknights. It’s full of protein and vitamins (and flavor) but is low carb and low fat. It’s best with a huge chunk of crusty sourdough bread, but since we are gluten-free, I simply make homemade croutons out of g-free bread for the boys in my family who tend to eat a bit more.
My kids ate this up, and I have one who doesn't care for tomatoes, so that says a lot. The key for them was getting the big shrimp. Feel free to sub other seafood, or do all shrimp, or all white fish. To make my life easier, I did large frozen shrimp and a mixed seafood from Trader Joe's. I like it best with shrimp and tilapia.
- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Yield : 6
- 1 tablespoon olive or avocado oil
- 3 cloves garlic, minced
- 1 shallot, sliced thin
- 1/2 cup onion, diced
- 8 baby carrots, sliced thin
- 1/2 cup dry white wine
- 28 oz diced tomatoes
- 3/4 cup chicken broth
- 3/4 cup roasted red pepper from a jar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1 pound mixed white fish, thawed (or tilapia, chopped) - (my mix had shrimp, scallops and calamari)
- 1/2 pound medium-large shrimp, shelled
- 2 tablespoons capers
- 1 teaspoon garlic powder
- Salt & pepper to taste
- Pinch crushed red pepper
- In a large pot, add the oil and set to medium heat. Add the garlic and saute for 1 minute. Add the shallot and onion and saute for 5 minutes, then add the carrots and stir for 2 minutes.
- Add the wine, tomatoes, broth and drained red peppers, and bring to a simmer.
- Add oregano and salt, then add the seafood, stirring occasionally until it's cooked through, about 4 minutes.
- Remove from heat, stir in capers and season with salt and pepper and crushed red pepper.