Ingredients
- • 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
Instructions
- 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.
