This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Aromatic plants bestow no spicy fragrance while they grow; but crush'd or trodden to the ground, diffuse their balmy sweets around."
-Oliver Goldsmith, Novelist
I love these flavors. The aromatics of the cumin, cinnamon and paprika go so well with the veggies and shrimp. This is the perfect dish for a chilly Fall evening.
Servings: 4 | Serving size: 4 ounces shrimp with sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes good leftovers.
|1 Tbsp||olive oil|
|1 large||onion (diced)|
|2 cloves||garlic (minced)|
|1 large||red bell pepper (diced)|
|1 28 ounce can||crushed tomatoes|
|1 1/2 tsp||ground cumin|
|1/2 tsp||ground cinnamon|
|fresh ground black pepper (to taste)|
|1 lb||shrimp (peeled and deveined)|
|1 Tbsp||parsley (coarsely chopped)|
Place the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 3 to 5 minutes until the onions begin to soften.
Add the pepper and cook for 2 minutes, stirring frequently.
Add the tomatoes, cumin, cinnamon, paprika, salt and pepper.
Cook for about 20 minutes, stirring occasionally.
Add the shrimp and cook for about five minutes.
Add the parsley, stir and serve.
Serving size: 4 ounces shrimp with sauce
|Calories 214||Calories from Fat 53|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 16g||5%|
|Dietary Fiber 4g||15%|
|Vitamin A 30%||Vitamin C 90%|
|Calcium 14%||Iron 30%|
|Vitamin K 25 mcg||Potassium 703 mg|
|Magnesium 74 mg|