Title: Shrimp with Moroccan Tomato Relish
Categories: *eatwell, 2eat-lf, Lowfat, Shrimp
Yield: 4 servings

1 tb Olive oil
2 ts Ground cumin
1 tb Minced ginger root
1 Onion; very thinly sliced
1 lb Large shrimp; peeled and
-deveined
28 oz Whole tomatoes; canned;
-drained and coarsely
-chopped
2 tb Fresh lemon juice
1 ts Grated lemon zest
1 ts Sugar
1/2 ts Salt
1/4 ts Ground black pepper
1/4 c Chopped fresh cilantro

------------------------------SERVING-OPTIONS------------------------------
Couscous
Steamed green beans

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.