Low-Lift Tunisian-Spiced Shrimp & Lentil Stew
Enjoy a head start with prepped ingredients
- Eggs
- Milk
- Shellfish
- Tree Nuts
This Tunisian-spiced stew simmers lentils, crushed tomatoes, and zucchini with a warming spice blend before shrimp are stirred in to cook through. Wilted spinach and chimichurri finish the broth with herby depth. Each bowl is topped with microwaved grain blend tossed with sweet dried apricots and crunchy almonds, then drizzled with harissa aioli and crumbled feta for a tangy, spiced finish.
Ingredients
1 unit
Harissa Aioli
(Contains: Eggs)
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Zucchini
5 ounce
Spinach
1 unit
Crushed Tomatoes
1 unit
Lentils
1 ounce
Dried Apricots
1 unit
Microwavable Grain Blend
2 ounce
Chimichurri
1 tablespoon
Tunisian Spice Blend
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and quarter zucchini; cut crosswise into ½-inch-thick quarter-moons.
Rinse shrimp* under cold water; pat very dry with paper towels. Season all over with salt and pepper.
In a large pot, combine zucchini, lentils and their liquid, crushed tomatoes, Tunisian Spice Blend, and a drizzle of olive oil; season with salt and pepper. Stir to combine.
Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to medium; uncover and cook, stirring occasionally, until zucchini is tender and stew has thickened, 4-5 minutes.
Add shrimp to pot and cook, stirring occasionally, until shrimp are opaque and cooked through, 2-3 minutes.
While stew cooks, in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings), toss together grain blend, apricots, a drizzle of olive oil, and a pinch of salt.
Cover tightly with plastic wrap. Microwave until grains are warmed through, 2–3 minutes (3–4 minutes for 4).
Carefully remove plastic wrap. Add almonds and stir to combine.
Once stew has thickened and zucchini is tender, reduce heat to low. Add chimichurri and spinach to pot; cook, stirring, until spinach has wilted. TIP: Depending on the size of your pot, you may need to add spinach in batches.
Divide lentil, zucchini, and shrimp stew between bowls. Top with apricot-almond grains. Drizzle with as much harissa aioli as you like. Garnish with feta and serve.
