Shrimp with moroccan tomato relish

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
2 teaspoons Ground cumin
1 tablespoon Minced ginger root
1 \N Onion; very thinly sliced
1 pounds Large shrimp; peeled and deveined
28 ounces Whole tomatoes; canned; drained and coarsely chopped
2 tablespoons Fresh lemon juice
1 teaspoon Grated lemon zest
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Ground black pepper
¼ cup Chopped fresh cilantro
\N \N Couscous
\N \N Steamed green beans

SERVING-OPTIONS

In a large skillet, heat oil over medium heat. Add cumin and ginger; cook, stirring, until fragrant, about 30 seconds. Add onion and stir to coat. Add shrimp and cook, turning once, until pink, 2 to 3 minutes per side.

Transfer shrimp to a bowl, leaving onion in the pan. Cover shrimp and keep warm.

Add tomatoes, lemon juice, lemon zest, sugar, salt and pepper to the pan; cook, stirring often, until tomatoes and onions are tender and most of the liquid has evaporated, 8 to 10 minutes.

Return shrimp to pan and stir to coat with sauce. Remove from heat. Add cilantro and adjust seasoning with salt and pepper . Serve immediately.

NOTES: Makes 4 servings. 220 cals; 26 g protein, 6 g fat (1g sat), 16 g carbs, 765mg sodium, 175mg chol, 2g fiber [24%cff]. SOURCES 1) "Swift and Simple: Between the Feasts," By MARGE PERRY in Eating Well Mag (Nov/Dec 98). 2) Mc by Kitpath@... 10/98 Recipe by: Eating Well Magazine, Nov/Dec 98* Posted to EAT-LF Digest by kitpath@... on Oct 24, 1998, converted by MM_Buster v2.0l.

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