Berbere is an Ethiopian seasoning which is a mixture of lively spices. A good Berbere will have a mixture of Sea Salt, Allspice, Black Pepper, Crushed Red Pepper, Cinnamon, Coriander, Cumin, Ginger, Paprika* Garlic, and possibly other organic spices. The amount of red pepper varies greatly, so tasting a tiny sample first is highly recommended! Once you have used it, don’t be surprised if you find yourself reaching for it more frequently.
Place 1 pound frozen good-sized wild gulf shrimp in cold water until thawed, changing water as it gets colder. Peel shrimp and set aside in refrigerator.
Large heavy sauté pan with cover.
1/4 C EVOO
3 large cloves garlic finely diced
1/2 leek thinly sliced
1 shallot finely diced ( or onion)
1 large yellow, orange, or red sweet pepper diced
2 tsp.- 1 TB Berbere, to taste (depending on the spiciness of your mixture)
Heat oil, sauté over medium heat, stirring frequently, covered, until blended and translucent – about 5 – 7 minutes. Add:
1/2 14.5 oz can diced fire-roasted tomatoes
1 12oz. bag of frozen quartered artichoke hearts
1 tsp. sea salt
1/2 C water
Continue stirring occasionally and sautéing, covered over medium low to low heat until artichokes are thawed and cooked through (about 10 – 15 minutes).
Add shrimp and a tiny bit of water if necessary, stirring frequently. Cover pan and when shrimp are just pink and slightly firm, remove from heat and cover until ready to serve. Adjust seasonings to taste.
If you are cycling off of keto occasionally, prepare Explore Green Lentil Penne while cooking the shrimp. Toss with shrimp mixture and serve with an optional light coating of grated Pecorino Romano.
This dish is richly flavored with the African spices in the Berbere. The shrimp is juicy when not over-cooked and the vegetable mixture melts in your mouth! This spice mix will definitely take a prominent place on my spice rack!
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