This fragrant, savoury stew is inspired by the flavours of North Africa. A sprinkle of dry-roasted almonds adds a light crunch on top.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Moroccan Spice Blend
Feta Cheese, crumbled(ContainsMilk/Lait)
Almonds, sliced(ContainsTree Nut/Noix)
Vegetable Broth Concentrate
Before starting, wash and dry all produce. Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate half the ginger (use all for 4 ppl).
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. (NOTE: For 4 ppl, use a large pot.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer shrimp to a large bowl.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini and peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Transfer veggies to the large bowl with shrimp.
Add 1/2 tbsp oil (dbl for 4 ppl), then ginger, garlic puree, flour and Moroccan Spice Blend to the same pan. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes, broth concentrate and 2/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until stew thickens slightly, 5-6 min. Stir in shrimp, veggies and spinach. Cook, stirring occasionally, until spinach wilts, 1-2 min.
While stew cooks, heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Divide stew between bowls. Sprinkle feta and toasted almonds over top.