Shrimp Stew (Moroccan)

285  grams		raw shrimp
160  grams		orange bell pepper
1  tablespoon		Moroccan spice
24  grams		sliced almonds
15  grams		fresh ginger
130  grams		zucchini
200  grams		crushed tomatoes
56  grams		baby spinach
1  tablespoon		garlic oil
1  tablespoon		gluten free flour

Tip: For nutritional information on all the ingredients in Shrimp Stew (Moroccan) just click on each ingredient name. Then adjust the serving size for any Shrimp Stew (Moroccan) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut zucchini in half and 1/4" half moons.
Core and cut the pepper into 1/2" pieces
Mince the ginger.
Drain and rinse the shrimp, dry with paper towel, season with s&P.
Heat fry pan and add shrimp on medium for 2-3 min per side for till just pink. Trans shrimp to bowl.
Add garlic oil, ginger, and flour for 30 sec, stirring lots.
Add crushed tomatoes, 2/3 cup water, stir and cook for 5 min.
Stir in spinach, vegies and spinach. Cook 1-2 min.
Fry up almonds in black fry pan on medium, 4-5 min, watch them!
Top stew with almonds and feta if desired. (1/4 cup feta, add to diet)