Zibdiyit Gambari (Spicy Shrimp and Tomato Stew)
Ingredients
- ½ kg shrimps or prawns
- 1 medium onion, diced
- 1 tbsp garlic, minced
- 2 inches ginger, minced
- 3 tomatoes, diced
- 1 tsp tomato paste
- 1 chilli pepper, deseeded and chopped
- 1 tsp salt
- ¼ tsp Arabic spice
- ½ tsp cumin powder
- ¼ tsp cardamom powder
- 1 tbsp coriander powder
- 1 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, destemmed and chopped
- pine nuts, fried
Instructions
- Preheat the oven to 180°C.
- Prepare the shrimps. Leave the tail on, peel the outer shell and devein. Wash and pat dry. Keep aside.
- Place the chili pepper in a mortar and pestle and crush with half a teaspoon of salt until it becomes paste-like.
- Over medium heat, add the oil and onions and fry until golden. Add garlic until fragrant. Then add the crushed chili pepper, tomatoes, tomato paste, all the spices, dill and season with salt and pepper and stir. Reduce heat and simmer for 10 minutes, top in the shrimps and gently stir to coat the shrimps with the sauce.
- Bake for 7-10 minutes.
- Top with fried pine nuts. Serve hot.