Shakshuka with Shrimp and Mussels
Different types of Shakshuka has became a fun new pursuit for me. It’s clean, healthy , so versatile and super quick.
Shakshuka is often made with eggs as the protein that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish. I like to make this dish my own and you should too!
My wife loves seafood of all types. So this is what I came up with. Hope it inspires you.
Shakshuka with Shrimp and Mussels
Different types of Shakshuka has became a fun new pursuit for me. It’s clean, healthy , so versatile and super quick.
Shakshuka is often made with eggs as the protein that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish. I like to make this dish my own and you should too!
My wife loves seafood of all types. So this is what I came up with. Hope it inspires you.
Cooking Instructions
- 1
Heat skillet 🍳 to a medium heat and begin to sauté the onions, garlic and after 1 minute in add turmeric and cumin powder and allow spices to bloom and become fragrant.
- 2
Add the puréed pepper and halved tomatoes. As the water begins to come out of the vegetables a sauce will begin to form. Add the remaining 2 thinly sliced peppers and simmer for about 5 minutes with skillet covered.
- 3
Add the feta crumbles, sliced olives and a 1/2 cup of water. Simmer for 2 minutes with skillet covered.
- 4
Add the shrimp and mussels and simmer with the skillet covered for 5 minutes or until all of the mussels are opened. (Discard any mussels that do not open.)
- 5
Serve over cooked cauliflower rice. (My wife ❤️’s it when I put the cauliflower rice in the sauce as it’s simmering that is certainly a good way to flavor the rice) and finish with salt and pepper to taste. And for a little heat sprinkle a small pinch of crushed red pepper.
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