Keto Shrimp Shakshuka
How to Make It
Step 1
Preheat an oven to 400 degrees. Meanwhile, in a oven-safe skillet, heat the olive oil and garlic over the stove on medium heat until the oil is hot and the garlic becomes fragrant. Then, stir in the crushed tomatoes.
Step 2
Bring the skillet to a gentle simmer and stir in the paprika, first amounts of salt and pepper, the onion powder, cumin, and coriander seed. Stir in the heavy cream and reduce the heat to very low.
Step 3
While the skillet sits on a very low heat, prep your shrimp by peeling and deveining them. Then, toss the shrimp with the final amounts of salt and pepper. Set this aside.
Step 4
Stir just 2 ounces of the feta cheese into the hot skillet. Continually stir until the feta has melted into the tomato sauce. You may leave the feta slightly chunky, if you prefer. Then, arrange the shrimp on the top of the sauce.
Step 5
Turn the heat off the stove. Crumble the remaining 1 oz of feta cheese over the skillet and transfer it to the oven. Cook for 12 minutes so the shrimp is cooked through, the cheese is hot, and the tomato sauce bakes to a darker color with browned edges.
Step 6
You can garnish your shrimp shakshuka with fresh parsley, cilantro, or another herb that you enjoy with shrimp.
Ingredients
- Olive Oil – 3 tablespoon
- Garlic, Fresh – 1 tablespoon, chopped
- No Salt Added Crushed Tomatoes by Hunt’s – 1 cup
- Paprika – ½ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Cumin, Ground – ⅛ teaspoon
- Coriander, Seed – ¼ teaspoon
- Salt – ⅛ teaspoon
- Whipping Cream, Extra Heavy/gourmet, Not Whipped – 2-½ tablespoon
- Raw Shrimp – 12 large
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Feta Cheese – 3 ounce