Slow Carb
Spicy Shrimp & Chickpea Jambalaya
with Poblano & Jalapeño
440 cals
20 mins
Description
You can see the influences that shape Louisiana cooking in a pot of jambalaya: African, French and Spanish. You can see the slow-carb influence in this recipe, which cuts out the usual rice and adds protein-filled chickpeas into a spicy mix of peppers, cherry tomatoes and seafood.
Contains:
Shrimp
Ingredients
for 2 servings
(Double for 4 portions)
285g Shrimp (BAP-certified)
1 Jalapeño pepper
1 Shallot (or onion)
140g Cherry tomatoes
1 Poblano pepper (or green pepper)
540ml Chickpeas (canned)
30ml Tomato paste
30ml Vegetable demi-glace
10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)
Nutrition
Total fat | 10g |
Saturated Fat | 2g |
Sodium | 2010mg |
Total carbs | 58g |
Sugar | 15g |
Protein | 36g |
Fibres | 18g |
Recipe Instructions
- Halve, peel and mince the shallot.
- Halve, core and medium-dice the poblano.
- Drain and rinse the chickpeas.
- Pat the shrimp dry (remove the shells from the tails if desired); season with ½ the spices and S&P.
- Halve the tomatoes.
- Thinly slice the jalapeño crosswise, discarding the stem, ribs and seeds.
- In a medium pot, heat a drizzle of oil on medium.
- Add the shallot, poblano (add ½ for medium spicy), ¾ of the jalapeño (add ¼ for medium spicy), the tomato paste and remaining spices.
- Sauté, 1 to 2 min., until fragrant.
- Add the chickpeas and S&P. Sauté, 1 to 2 min., until warmed through.
- To the pot, add the shrimp*, tomatoes, demi-glace and ¼ cup water (double for 4 portions); stir well.
- Simmer, stirring occasionally, 3 to 4 min., until the shrimp* are opaque and cooked through.
- Divide the jambalaya between your plates.
- Garnish with the remaining jalapeño. Bon appétit!
