Friday,20 July, 2018
Current issue | Issue 1154, (27 June - 3 July 2013)
Friday,20 July, 2018
Issue 1154, (27 June - 3 July 2013)

Ahram Weekly

Mediterranean shrimp stew

Serves 4
500 gms large shrimps (peeled, deveined, tails intact)
One half of each: green, red, yellow capsicum (seeded, chopped)
One onion (chopped)
4 or 5 garlic pods (thinly sliced)
One bunch each: dill, coriander leaves (chopped, stems discarded)
100 mls tomato juice
Juice of one lemon + half its rind (grated)
2 tbsp olive oil
Salt + pepper + allspice + tiny pinch of cinnamon

Heat an empty wide saucepan, over high heat, until very hot.  Lower heat to medium.  Add oil and onion.  Stir until translucent.  Add seasoning.  Stir until fragrant.  Add garlic and capsicum. Stir for a few moments.  Add lemon rind.  Stir to combine then add juices.  Bring to a boil.  Add shrimps.  Increase heat, stirring until they turn pink and combine with other ingredients. Lower heat back to medium and allow to cook only for 10 more minutes, (or else they turn rubbery).  Remove away from heat and immediately add chopped dill and coriander.  Coverand allow to rest for a couple of minutes.  Serve with rice and a green salad.

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