Arabic Shrimp with Cummin

Arabic Shrimp with Cummin

Rating: 51


  • 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


  • 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.