Moroccan Shrimp

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Yields 4 servings


1 (28 oz) can unsalted whole plum tomatoes (or fire roasted tomatoes)
1 med onion, halved, cut lengthwise into ½ inch crescents
2 garlic cloves, chopped
1 tsp. ground cumin
1 tsp. ground sweet paprika
½ tsp. ground ginger
½ c. cilantro, chopped
½ c. flat leaf parsley, chopped
¼ tsp. salt
Ground black pepper to taste
20 pieces lg. shrimp (5 per person)
1 (15 oz) can chickpeas, rinsed, drained


Individually take tomatoes from can. Holding each over medium-deep skillet, crush tomatoes by hand, letting flesh squeeze through fingers into pan. Reserve ¼ cup liquid remaining in can. Add onion, garlic, cumin, paprika and ginger to pan. Over medium high heat, bring tomatoes to simmer, stirring to combine all ingredients. Mix in cilantro, parsley, salt and generous pinch of pepper. Cover and simmer sauce over medium-low heat for about 15 minutes or until they are soft. Add the shrimp and chickpeas, pushing into sauce. If sauce seems dry, pour ¼ cup of reserved canned tomato juice. Cover and simmer gently about 8-10 minutes or until shrimp are an opaque white and chickpeas are heated through. Serve immediately.