Harissa Skillet Shrimp with Spinach and Chickpeas
Spicy shrimp is not only delicious but filled with healthy ingredients. Harissa is super spicy. If you can't find it, feel free to substitute any other chili sauce or hot sauce.
|1/2 teaspoon||ground cumin|
|1/4 teaspoon||ground turmeric|
|1/4 teaspoon||ground red pepper (cayenne)|
|1 pound||uncooked large shrimp, peeled, deveined, tail shells removed|
|1 tablespoon||olive oil|
|1/4 cup||minced shallot|
|2 (15-ounce) cans||chick peas or garbanzo beans, drained, rinsed|
|1/2 cup||reduced-sodium chicken broth|
|5 ounces||baby spinach leaves (about 3 cups)|
|2 tablespoons||lemon juice|
|1/4 cup||chopped fresh cilantro|
1 In medium bowl, mix cumin, turmeric, and red pepper. Add shrimp; toss to coat. Place large plate and sheet of foil near stove.
2 Heat 10-inch skillet over medium-high heat until hot. Add olive oil; swirl pan to coat. Add spice-coated shrimp; brown outsides 1 to 2 minutes, then turn and brown 1 to 2 minutes on other sides. Transfer shrimp to plate; cover with foil, and set aside.
3 Add shallots to skillet; cook 1 to 2 minutes or until softened. Add chick peas; toss to coat. Add harissa; toss to coat. Add chicken broth; cook 1 to 2 minutes or until simmering. Add spinach; stir to wilt.
4 Return shrimp to skillet; cook 1 to 2 minutes longer or until shrimp is pink. Turn off heat; stir in lemon juice. Transfer to plates; top with cilantro. Serve immediately.