Rating: 4.5 stars
3 Ratings
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  • 4 star values: 1
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In this island-inspired fish recipe, celery, bell pepper, tomatoes and wine complement the shrimp and fish. Serve this healthy fish recipe with brown rice, couscous or quinoa to soak up the fragrant sauce.

Source: EatingWell Magazine, January/February 2015


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Peel shrimp (reserving shells) and devein. Discard legs. Set the shrimp aside.

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with 1/4 teaspoon each salt and pepper and return to a gentle simmer.

  • Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.


Make Ahead Tip: Prepare sauce (Steps 1-2) up to 2 days ahead. Reheat for Step 3.

Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Nutrition Facts

2 shrimp, 1 piece of fish & 1/2 cup sauce
310 calories; protein 35.4g; carbohydrates 10.6g; dietary fiber 1.9g; sugars 3.6g; fat 11.4g; saturated fat 1.7g; cholesterol 131.3mg; vitamin a iu 1125.2IU; vitamin c 30.9mg; folate 42.1mcg; calcium 99.1mg; iron 1.3mg; magnesium 69.9mg; potassium 877mg; sodium 361.5mg; thiamin 0.1mg.

1 vegetable, 5 lean meat, 2 fat