Harissa Skillet Shrimp with Spinach and Chickpeas

Serves: 6

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.

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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
2 tablespoons harissa
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.

Source: bettycrocker.com

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