Shrimp and Tunisian Fresh Tomato Relish

by Anne Papina on July 23, 2007

Shrimp and Tunisian Fresh Tomato Relish
Contributed with permission by ARA Content.
Recipe type: Main
Serves: 4
  • 1 pound shelled and deveined shrimp
  • 2 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground red pepper, divided
  • 2 large yellow or green sweet bell peppers, diced
  • ½ cup sliced green onions (scallions)
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons ground cumin
  • 1-1/2 pounds fully ripened fresh Florida tomatoes, diced (about 3¾ cups)
  1. In a bowl, toss shrimp with 1 tablespoon of the oil, ¼ teaspoon each of salt and ground red pepper; set aside.
  2. In a large skillet, heat remaining tablespoon of oil over medium-high heat. Add bell peppers, green onions, garlic, cumin and remaining ½ teaspoon of salt and ¼ teaspoon of ground red pepper.
  3. Cook and stir until vegetables are just tender, about 5 minutes. Stir in tomatoes; cook just until tomatoes are hot, 3 to 5 minutes longer; transfer to a platter.
  4. Add marinated shrimp to skillet; cook and stir until pink, about 2 minutes.
  5. To serve; arrange shrimp on top on Tunisian Fresh Tomato Relish.
  6. Sprinkle with chopped fresh parsley, if desired. Serve hot or at room temperature.
Nutrition Information
Calories: 242 Fat: 10 g Carbohydrates: 14 g Protein: 26 g


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