Fish & seafood · Everyday cooking

Shrimp, Spinach & Tomato Pot

A quick, spoonable tomato stew with shrimp, spinach and a little cream.

By CarbPortion · AI-assisted recipe

Jump to recipe Set servings & print

AI-generated serving suggestion

Prep: 15 min
Cook & rest: 20 min
Total: 35 min
Servings: 4
Method: Stovetop

MAKE IT YOUR PORTION

How many are you cooking for?

Choose your servings. Ingredient amounts and printouts update together.

Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Shrimppeeled and deveined650 g
Canned tomatoesIn tomato juice, no added salt500 g
SpinachRaw250 g
Heavy creamFluid, heavy whipping80 g
Celerythinly sliced150 g
Onionfinely chopped80 g
Olive oilSalad or cooking oil20 g
Garlicminced12 g
PaprikaDried, ground3 g
WaterDrinking water150 g
SaltTable salt2 g
Black pepperDried, ground1 g

Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.

STEP BY STEP

Let’s make it.

Heat the oil in a saucepan over medium heat. Soften the onion and celery for 6–7 minutes, stirring often.
Add the garlic and paprika and stir for 30 seconds. Add the tomatoes, water, salt and pepper and simmer for 5 minutes.
Stir in the cream, then add the shrimp. Keep at a gentle simmer for 4–6 minutes, stirring carefully, until the shrimp flesh is pearly and opaque throughout.
Fold in the spinach in handfuls and cook just until wilted. If the sauce is too thick, use a little additional water; this does not add nutrients.
Divide into 4 servings, giving each bowl an equal share of shrimp, vegetables and broth.

Kitchen notes

Thaw and drain frozen shrimp before weighing. This is a light stew rather than a thick chowder.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 13.2 g
Fiber: 5.1 g
Carbs − fiber: 8.1 g
Protein: 26.2 g
Fat: 14.6 g
Energy: 282 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Shrimp, Spinach & Tomato Pot

For 4 servings

Fish & seafood

ShrimpRaw, edible flesh650 g

Vegetables

CeleryRaw150 g
GarlicRaw12 g
OnionRaw80 g
SpinachRaw250 g

Eggs & dairy

Heavy creamFluid, heavy whipping80 g

Oils & fats

Olive oilSalad or cooking oil20 g

Herbs & spices

Black pepperDried, ground1 g
PaprikaDried, ground3 g
SaltTable salt2 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt500 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/shrimp-spinach-tomato-pot/

Choose a valid number of servings before printing.