Shakshuka with Shrimp and Mussels. See recipes for Super Healthy Cellophane noodles with shrimps Shakshuka with Shrimp and Mussels. large yellow bell pepper cored, seeded and thinly sliced•large red bell pepper cored, seeded and thinly. Egg shakshouka evolved from an Ottoman meat stew. Shakshuka is a classic Middle Eastern dish where eggs are poached in a spice filled tomato stew.
Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner. Shakshouka (Arabic: شكشوكة, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. You can cook Shakshuka with Shrimp and Mussels using 17 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Shakshuka with Shrimp and Mussels
- It’s 1 of large yellow bell pepper cored, seeded and thinly sliced.
- It’s 1 of large red bell pepper cored, seeded and thinly sliced 🫑.
- It’s 1 of large orange bell pepper puréed.
- It’s 2 cups of red, yellow and orange tomatoes halved 🍅.
- Prepare 1 of medium onion (about 1 cup) diced 🧅.
- It’s 4 of garlic cloves chopped🧄.
- It’s 1.5 teaspoon of turmeric powder.
- Prepare 1 teaspoon of sea salt.
- Prepare 1 teaspoon of black pepper.
- You need 1.5 teaspoon of cumin powder.
- Prepare 1 pound of mussels.
- It’s 1.5 pound of shrimp 🍤.
- It’s 2 cups of cauliflower rice 🍚.
- You need 15 of black olives chopped🫒.
- It’s 1 tablespoon of olive oil.
- You need 5 tablespoons of crumbled feta cheese.
- You need 3/4 of of a cup of water.
According to Joan Nathan, shakshouka originated in Ottoman North. Shakshuka – also spelled as shakshouka, shukshuka, chachouka – is a North African/Middle Eastern dish of eggs cooked or poached in thick sauce of tomato, onions, peppers, and spices. This delicious and satisfying breakfast dish originated in North Africa (Tunisia), but has become one of the most. Add shrimp to pan where eggs are not.
Shakshuka with Shrimp and Mussels instructions
- Heat skillet 🍳 to a medium heat and begin to sauté the onions, garlic and after 1 minute in add turmeric and cumin powder and allow spices to bloom and become fragrant..
- Add the puréed pepper and halved tomatoes. As the water begins to come out of the vegetables a sauce will begin to form. Add the remaining 2 thinly sliced peppers and simmer for about 5 minutes with skillet covered..
- Add the feta crumbles, sliced olives and a 1/2 cup of water. Simmer for 2 minutes with skillet covered..
- Add the shrimp and mussels and simmer with the skillet covered for 5 minutes or until all of the mussels are opened. (Discard any mussels that do not open.).
- Serve over cooked cauliflower rice. (My wife ❤️’s it when I put the cauliflower rice in the sauce as it’s simmering that is certainly a good way to flavor the rice) and finish with salt and pepper to taste. And for a little heat sprinkle a small pinch of crushed red pepper..
Sprinkle with green onions and serve dolloped with zhoug and drizzled with olive oil, along with pita bread. Buy shelled and deveined shrimp, and this recipe is as fast as dinner gets. Be sure to zest the lemons before you · Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat. The Arabic word shakshuka loosely translates to "all mixed up" in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. Shakshuka is by far the easiest way to impress your guests at brunch.