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In the Kitchen with Vital Choice

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Zesty Shrimp, Peppers, and Tomatoes

Created and presented by Myra Kornfeld

Spot prawns star in this vibrant Mediterranean dish with a Mexican accent. Don't let the list of ingredients intimidate you … the dish comes together quickly. It's delicious served over puréed corn, pasta, or mashed potatoes. Serve with greens or a salad to round out the meal.

Serves 4

1/2 teaspoon cumin seeds
6 tablespoons organic extra virgin olive oil
2 cups diced onions
1 red bell pepper, sliced into 3/4 –inch strips
1 yellow bell pepper, sliced into ¾-inch strips
3 thyme sprigs
1 bay leaf
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
2 teaspoons brown sugar, maple sugar, or Rapadura
3 ripe tomatoes
1/4 teaspoon saffron threads
1 teaspoon minced jalapeño pepper
Pinch cayenne
Salt and black pepper
1/2 cup water, if needed
1 pound Wild Pacific Spot Prawns, peeled and deveined

2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons chopped parsley or cilantro

  • Dry-roast the cumin seeds in a large skillet over medium-high heat for 2 minutes. Add the oil and onions and sauté for 5 minutes. Add the peppers, thyme, bay leaf, chopped parsley and cilantro and sugar, and cook for three to five minutes to get a nice color.

  • Stir in the tomatoes, saffron, jalapeño, cayenne and a sprinkling salt and pepper. Reduce the heat to medium-low, and cook covered for 10 minutes. During the cooking take a peek from time to time to make sure that there's enough liquid to maintain normal pasta sauce thickness. Add the water to get that consistency if necessary. Taste and adjust the seasoning. The sauce should be potent and flavorful.

  • Add the shrimp and cover. Cook on gentle heat for 5 minutes, until the shrimp are cooked through.

  • Meanwhile, in a small skillet, heat the olive oil with the garlic and cook over medium-low heat together, just until the garlic is straw-colored. Immediately stir the garlic into the shrimp.

  • Sprinkle with herbs and serve hot.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at
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