Middle Eastern · Dinner
Shrimp and Tomato Stew
A brisk Middle Eastern seafood stew where shrimp simmer briefly in a garlicky tomato and onion base sharpened with cumin, coriander and a touch of chili, finished with fresh cilantro and lemon. Served over rice or with warm pita, the sauce stays bright, slightly tangy and lightly spiced rather than heavy.
$7
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
298Calories
27.8gProtein
14.2gFat
14.9gCarbs
6.8gSugar
3.6gFiber
690mgSodium
295mgChol
2.1gSat Fat
780mgPotassium
110mgCalcium
3.4mgIron
1.8mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Peel and devein the shrimp, pat dry with paper towel. Dice the onion, mince the garlic, and chop the cilantro.
2
Heat the olive oil in a small saucepan over medium heat and sweat the onion for 4 minutes until soft and translucent but not browned. Stir in the garlic, cumin, coriander, paprika and cayenne; cook for 1 minute until fragrant.
3
Add the canned tomatoes, tomato paste and vegetable stock; simmer over medium-low heat for 10 minutes until the sauce thickens slightly and coats a spoon.
4
Nestle the shrimp into the sauce and poach over medium-low heat for 3 to 4 minutes, turning once, until the shrimp turn pink and opaque throughout.
5
Stir in the lemon juice and season with salt and black pepper to taste.
6
Plate
Spoon the stew into a shallow bowl and scatter the chopped cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp coriander-ground
- 1/2 tsp1/2 tsp paprika
- 2 pinch2 pinch cayenne
- 1/2 cup120ml vegetable-stock
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lemon-juice
- salt to taste
- black pepper to taste
