Maybe one of your New Year’s Resolutions was to cook more… but you just don’t feel like you have the time. Cookbook author Ali Rosen is here to help with her latest book, 15 Minute Meals: Truly Quick Recipes that Don’t Taste Like Shortcuts. She joins us to discuss and take calls.
SPICY TOMATO POACHED SHRIMP
This is one of those stewy one-pot meals that comes together incredibly quickly but feels like it contains more flavor than it has any right to. Harissa—the spicy, smoky North African red pepper condiment—forms the base layer, and it adds just the right level of heat. If you can’t track it down (even though it is now widely available), you can always use your preferred hot sauce, and the rest of the ingredients will still pull their weight. Between the peppers, the chickpeas, and the shrimp, you’ve got an entire meal in a single serving.
Ingredients
2 red bell peppers
2 pounds (900 g/32 oz) peeled shrimp
2 tablespoons harissa
2 28-oz (794 g) cans of diced tomato
2 15-oz (400 g) cans of chickpeas
1 cup (180 g/6 oz) pitted kalamata olives
8 oz (227 g) feta Dash of Kosher salt
Place a wok (or large Dutch oven) on high heat. Chop the bell peppers into bite-sized pieces. Throw half the bell peppers and all the shrimp into the wok with the harissa on top. Cook for three to four minutes without stirring, or until the shrimp have browned a bit. If you need to open your cans of tomatoes and chickpeas, do that now. Drain the chickpeas. If you prefer your olives chopped, you can also do that (but you don’t have to).
Add the remaining bell peppers, the tomatoes, the chickpeas, and the olives to the wok. Cook for another five to six minutes, or until the shrimp have cooked through. Turn off the heat, crumble the feta in, and stir. Taste, then add some salt as needed. Serve hot.
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