Tex-Mex Shrimp Stew

I haven't posted a food blog in forever! I started this one a while ago and never finished it. Anyways, I loved this dish and David whom isn't that big of a seafood fan loved it as well. Yay! So here you go!

Tex-Mex Shrimp Stew
Source: Mix it Match it, 1000 + Breakfast, Lunch and Dinner Combinations by
Weight Watchers, 2007
Serves: 4
Points: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
4 tsp of olive oil
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 (14 1/2-ounce) can of diced tomatoes with green chiles
1 (10 ounce) box of frozen corn
1/4 tsp of salt
1/8 tsp of cinnamon (next time I am going to omit this)
1 pound of medium shrimp, peeled and deveined (I used TJ's frozen cooked shrimp)
2 tbs of chopped fresh cilantro
4 lime wedges (optional, I added a tbs of lime juice to the stew)
sliced avocado (optional and not included in point calculation)

Directions:
Heat oil in medium pan over medium high heat. Add onion and garlic. Cook, stirring frequently until golden, about 3 minutes. Add bell pepper and cook, stirring frequently, until softened, about 2 minutes. Add tomatoes, corn, salt, and cinnamon and bring to boil. Stir in shrimp and return to boil. Reduce the heat and simmer, covered until the shrimp are just opaque in the center, about 4 minutes. Sprinkle with cilantro and serve with lime wedges and avocado.