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Shrimp and Tomato Chowder


5 cloves garlic
1 medium onion, chopped (1/2 cup)
1 Tbsp. olive oil
1 tsp. dried basil
2 14.5 oz. cans diced tomatoes with basil, garlic, and oregano, undrained
8 oz. medium peeled cooked shrimp
1/2 cup whipping cream
1/4 cup water
1/4 cup dry white wine
optional - 2 stalks celery, chopped (1 cup)
juice of one large lemon
Ground Black Pepper
Slivered fresh basil
Focaccia wedges and/or rice


1. In a large saucepan cook onion with dried basil, then garlic (and optional celery) in hot oil just until tender. Stir in tomatoes - heat through. Add shrimp, whipping cream, lemon juice, wine and water. Cook over medium heat just until hot. Season to taste with pepper (Suggest a lot!).

2. Ladle into bowls; top with fresh basil. Serve with focaccia wedges or over rice.


4-6 (1-1/2-cup servings).

Nutritional Information Per Serving

Calories245, Total Fat (g)15, Saturated Fat (g)8, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)1, Cholesterol (mg)152, Sodium (mg)1056, Carbohydrate (g)14, Total Sugar (g)10, Fiber (g)2, Protein (g)15, Vitamin A (DV%)0, Vitamin C (DV%)40, Calcium (DV%)12, Iron (DV%)14, Percent Daily Values are based on a 2,000 calorie diet

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