• CRAIG BRYAN

Healthy Recipe, Spiced Shrimp with Tomatoes, Peppers and Mint




With a skillet, a bag of shrimp, and a few kitchen staples, this restaurant-quality entrée adapted from a recipe in the May-June 2019 issue of Christopher Kimball’s Milk Street magazine can be on your table in half an hour. It’s low in fat, full of bold Mediterranean flavors, and pairs beautifully with all kinds of healthy whole grains. A simple salad is all you need to complete this nourishing little feast that will fill you up without weighing you down. RECIPE HERE. Serves 4. — Susan Puckett


Ingredients

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 teaspoon ground allspice

  • 1 ½ pounds extra-large shrimp, peeled and deveined (thawed if frozen)

  • ½ teaspoon kosher salt, plus more, to taste

  • 2 tablespoons extra-virgin olive oil

  • 2 pints cherry or grape tomatoes

  • 1 medium yellow onion, finely chopped

  • 4-5 large garlic cloves, peeled and minced

  • 1 medium jalapeño, stemmed and sliced

  • 1 large, jarred roasted red pepper, patted dry and chopped

  • ¾ cup water

  • ¼ cup chopped fresh mint, plus more for garnish

  • Brown rice, farro, or couscous for serving (optional)


Instructions

  1. In a small bowl, mix the cumin, coriander, and allspice.

  2. In a large bowl, toss the shrimp with 1 teaspoon of the spice mixture and ½ teaspoon of the salt.

  3. In a large skillet over medium-high heat, add 1 tablespoon of the olive oil and swirl to coat. Add half the shrimp and cook without stirring, 1 to 2 minutes.

  4. Stir the shrimp, remove the pan from the heat, and keep stirring about 30 seconds longer, until the shrimp are opaque on both sides. Transfer the shrimp to a bowl and set aside.

  5. Return the skillet to the heat, add the remaining tablespoon of oil, and repeat with the remaining shrimp.

  6. Add the tomatoes to the empty pan, cover, and cook over medium heat, stirring occasionally, until the tomatoes burst.

  7. Add the remaining spice mixture, onion, garlic, jalapeño, and roasted pepper. Cook and stir until the vegetables are tender, about 3 minutes.

  8. Add the water, raise the heat to medium high, and bring to a simmer. Cook and stir until the liquid has evaporated, 5 to 7 minutes.

  9. Lightly mash the tomatoes to form a chunky sauce. Taste and adjust seasoning as desired.

  10. Remove from the heat and fold in the chopped mint. Serve over grain of choice, if desired, sprinkle with more mint, and serve.


Susan Puckett is an Atlanta-based food writer and cookbook author.

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