Ingredients
1/2
teaspoon ground cumin
1/4
teaspoon ground turmeric
1/4
teaspoon ground red pepper (cayenne)
1
lb uncooked large shrimp, peeled, deveined, tail shells removed
1
tablespoon olive oil
1/4
cup minced shallots
2
cans (15 oz each) chick peas or garbanzo beans, drained, rinsed
2
tablespoons harissa
1/2
cup reduced-sodium chicken broth
5
oz baby spinach leaves (about 3 cups)
2
tablespoons lemon juice
1/4
cup chopped fresh cilantro
Preparation
In medium bowl, mix cumin, turmeric, and red pepper. Add shrimp; toss to coat. Place large plate and sheet of foil near stove.
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.
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.
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.
