Category : Seafood
Author : o9
Hits : 2221
Date : 19/12/2002
1-1/2 lbs shrimp, large,in the shells3 cups water2 strips lemon zest4 sprigs parsley4 cloves garlic, crushed8 peppercorns1 handful celery leaves,very large1 tbsp olive oil1 largw onion, chopped6 garlic cloves, minced1-1/2 tsp cumin, ground1 pinch cayenne peppersalt to tastefresh ground black pepper to taste3 tbsp cilantro, chopped,freshlemon wedges for garnish6 cups rice, 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.
Broccoli is available year-round from California, and available from Washington from June through October.
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