INGREDIENTS

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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“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”