Arabic Shrimp with Cummin

Category : Seafood

Author : o9

Hits : 1639

Rating :


Date : 19/12/2002


1-1/2 lbs shrimp, large,in the shells
3 cups water
2 strips lemon zest
4 sprigs parsley
4 cloves garlic, crushed
8 peppercorns
1 handful celery leaves,very large
1 tbsp olive oil
1 largw onion, chopped
6 garlic cloves, minced
1-1/2 tsp cumin, ground
1 pinch cayenne pepper
salt to taste
fresh ground black pepper to taste
3 tbsp cilantro, chopped,fresh
lemon wedges for garnish
6 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.

Write a Comment

tip of the day


Good-quality celery should have even-colored, unblemished and smoothed-skinned stalks. Leaves should be fresh with no signs of wilting. Contrary to (...)

Read More

Tip/Trivia of the Day  Archive

Featured Recipe

Turkey And Cranberry Sandwich