Shrimp Tunisian Fresh Tomato Relish Recipes
SHRIMP & TUNISIAN FRESH TOMATO RELISH
I got this recipe from a co-worker and am posting it for safe-keeping. It is sauteed, marinated shrimp served over a fresh Tunisian relish of tomatoes, yellow bell peppers, scallions, cumin and garlic. I have not tried it yet but thought it sounded yummy.
Provided by MarthaStewartWanabe
Categories Low Cholesterol
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, toss shrimp with 1 tbs. olive oil, 1/8 teaspoons salt, black pepper and red pepper flakes. Set aside to marinate for 15 minutes at room temperature.
- In a large skillet, heat remaining 1 tbs. olive oil over medium-high heat. Add bell peppers, scallions, garlic, cumin and remaining 1/8 teaspoons salt and saute for five minutes or until vegetables are crisp-tender. Stir in tomatoes and saute for 3-5 minutes or until tomatoes are heated through. Transfer to a platter and cover to keep warm.
- Add marinated shrimp to skillet. Cook and stir for 2 minutes or until pink.
- To serve, arrange shrimp on top on Tunisian Fresh Tomato Relish. If desired, sprinkle with freshly chopped parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 210.2, Fat 14.8, SaturatedFat 2.1, Cholesterol 45.6, Sodium 349.6, Carbohydrate 13.2, Fiber 2.9, Sugar 3.6, Protein 8.7
TUNISIAN RELISH
Susan Feniger serves this sweet, salty and tangy relish with her Tunisian Chicken Kebabs. It's delicious on any grilled chicken, as well as lamb and even fish. This recipe in from Food & Wine.
Provided by Lavender Lynn
Categories Sauces
Time 20m
Yield 3 Cups
Number Of Ingredients 6
Steps:
- In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar. Season the relish with salt.
- Make Ahead The relish can be refrigerated for up to 2 days.
Nutrition Facts : Calories 584, Fat 49.9, SaturatedFat 6.8, Sodium 1398.7, Carbohydrate 39, Fiber 6.2, Sugar 32.8, Protein 2.9
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