GLUTEN-FREE HARISSA SKILLET SHRIMP WITH SPINACH AND CHICKPEAS

Gluten-Free Harissa Skillet Shrimp with Spinach and Chickpeas image

This tasty shrimp dish is super fast, spicy and full of healthful ingredients the whole family will love.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 115 mg, Fat 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 1 g, TransFat 0 g