| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Moroccan | *eatwell, 2eat-lf, Lowfat, Shrimp | 4 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | ts | Ground cumin |
| 1 | tb | Minced ginger root |
| 1 | Onion; very thinly sliced | |
| 1 | lb | Large shrimp; peeled and deveined |
| 28 | oz | Whole tomatoes; canned; drained and coarsely chopped |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Grated lemon zest |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 1/4 | c | Chopped fresh cilantro |
| Couscous | ||
| Steamed green beans |
INSTRUCTIONS
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@earthlink.net 10/98 Recipe by: Eating Well Magazine, Nov/Dec 98* Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 24, 1998, converted by MM_Buster v2.0l.
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