Arabic Shrimp with Cummin
Ingredients
- shrimp,1 1/2,pounds,large,in the shells
- water,3,cups,
- lemon zest,2,strips,
- parsley,4,sprigs,
- garlic,4,cloves,crushed
- peppercorns,8,,
- celery leaves,1,handful,very large
- olive oil,1,tablespoon,
- onion,1,,large,chopped
- garlic,6,cloves,minced
- cummin,1 1/2,teaspoon,ground
- cayenne pepper,1,pinch,
- salt,,,to taste
- black pepper,,,fresh ground,to taste
- cilantro,3,tablespoons,chopped,fresh
- lemon wdges,,,for garnish
- rice,6,cups,cooked,for serving
Instructions
- Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minutes. Pour the liquid through a strainer and reserve 1 cup of the liquid.
- Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic cloves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,salt and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook 15 minutes.
- Best way to eat:Arrange in a serving dish, sprinkle with cilantro and serve hot.May be served over top of rice piping hot or rice may be served on the side. Garnish with lemon wedges.
- A splendid aromatic dish. The spices awaken the taste buds. Derived from a Turkish dish. You can serve this dish to the king of Siam and be assured that it he will like it.
