Behind the Recipes with Nina Compton & Osayi Endolyn

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that absorbs flavors well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes are often less expensive and convenient.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a budget-friendly way to add flavor.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion, green bell pepper, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add canned tomatoes and tomato paste; mix well to combine.

Pour in chicken broth and add bay leaves, cayenne pepper, paprika, thyme, salt, and black pepper.

Bring the mixture to a simmer and cook for 15-20 minutes to allow flavors to meld.

Add shrimp to the skillet and cook until they turn pink and opaque, about 3-5 minutes.

Remove bay leaves and adjust seasoning as needed.

Serve over cooked rice and garnish with chopped green onions and parsley.

Cooking Techniques

Spice Level:

Allergens