Yield: 4 servings
|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|
|¼ teaspoon||Ground black pepper|
|¼ cup||Chopped fresh cilantro|
|\N \N||Steamed green beans|
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.