Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): tell us
Ingredients
Preparation
In a large skillet, heat oil over medium heat. Add cumin and ginger; cook, stirring, until fragrant, about 30 seconds. Add onion and stir to coat. Add shrimp and cook, turning once, until pink, 2 to 3 minutes per side. Transfer shrimp to a bowl, leaving onion in the pan. Cover shrimp and keep warm. Add tomatoes, lemon juice, lemon zest, sugar, salt and pepper to the pan; cook, stirring often, until tomatoes and onions are tender and most of the liquid has evaporated, 8 to 10 minutes. Return shrimp to pan and stir to coat with sauce. Remove from heat. Add cilantro and adjust seasoning with salt and pepper . Serve immediately. NOTES: Makes 4 servings. 220 cals; 26 g protein, 6 g fat (1g sat), 16 g carbs, 765mg sodium, 175mg chol, 2g fiber [24%cff]. SOURCES 1) "Swift and Simple: Between the Feasts," By MARGE PERRY in Eating Well Mag (Nov/Dec 98). 2) Mc by Kitpath@earthlink.net 10/98 Recipe by: Eating Well Magazine, Nov/Dec 98* Posted to EAT-LF Digest by kitpath@earthlink.net on Oct 24, 1998, converted by MM_Buster v2.0l.
