Middle Eastern Shrimp
This Middle Eastern Shrimp Recipe is South Beach Diet Friendly for All Phases. It includes chick peas, spinach, shrimp and tomatoes with commonly found Middle Eastern Spices to create a flavorful stew.
This recipe is adapted from a random recipe I found in the newspaper.  It used frozen onions and jarred garlic. I say nay.. that's just silly. I'm all good for convenience foods, but onions and garlic?  Nah. The original recipe also did not have chickpeas or spinach. It was served over couscous but since I don't like whole wheat couscous, we just got rid of it all together
Middle Eastern Shrimp


  • 2 tablespoons olive oil
  • 4 clove garlic, minced
  • 1 medium onion, chopped
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 2 (14 oz) cans stewed tomatoes
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon ground cayenne pepper
  • 1 pound raw shrimp, peeled and deveined
  • 1 (14 oz) can chickpeas, drained
  • salt to taste
  • 1 pound fresh or frozen spinach


  1. Heat the olive oil in your giant skillet, wok like thingy or saucepan
  2. Add the onions and garlic and cook over medium heat until translucent
  3. Stir in the cumin, allspice, black pepper, salt and cayenne and cook for about 20 seconds. (you are going to want to step back a bit.. seriously)
  4. Add the cans of stewed tomatoes with their juices and the balsamic vinegar.  Stir together and heat to boiling. Give is a stir once in a while and break up some of those tomato chunks with your spoon.
  5. Reduce heat to medium-low and simmer for about 10-15 minutes or until slightly thickened.
  6. Stir in the chick peas and shrimp. Bring heat up to medium, cover and cook for about 5 minutes (shrimp might still be a bit raw)
  7. Add the spinach and cook for an additional 5 minutes or until shrimp are cooked and the spinach is wilted (or heated through if you are using frozen spinach)

Leave a Reply