• NYT E-Z Dinner - 62

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:25:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Zibdiyit Gambari (Spicy Shrimp & Tomato Stew)
    Categories: Seafood, Vegetables, Herbs, Chilies
    Yield: 4 servings

    2 tb Extra-virgin olive oil; more
    - to drizzle
    1 md Red onion; fine chopped
    14 oz Can whole, peeled plum
    Tomatoes; juices reserved
    1 ts Granulated sugar; to taste
    3/4 ts Ground cumin
    1/2 ts Caraway seeds
    1/4 ts Ground allspice
    Salt & ground black pepper
    2 JalapeNos; fine chopped,
    - more to taste
    3 cl Garlic; chopped
    2 tb Fine chopped fresh dill
    2 tb Sesame seeds
    1 lb Raw medium shrimp; peeled,
    - deveined, tails off
    Coarse chopped parsley
    - leaves; to serve

    Heat 2 tablespoons extra-virgin olive oil in a large
    saucepan over medium. Add the onion and cook, stirring
    occasionally, until softened, about 10 minutes. Add the
    tomatoes and their juices; 1 teaspoon sugar; the cumin,
    caraway seeds and allspice; 1/2 teaspoon each salt and
    pepper; and 1 cup water and bring to a simmer.

    Meanwhile, mash the jalapeño, garlic, dill and 1/2
    teaspoon salt together using a mortar and pestle for a
    few minutes. Alternately, finely chop them together on a
    cutting board, then mash them by pressing back and forth
    using the flat side of your knife until a paste forms.
    (Both approaches release the oil from the jalapeño and
    dill and make them more fragrant.) Add to the tomato
    sauce and stir to combine. Cover and simmer over low
    heat, stirring occasionally to break down the tomatoes,
    until sauce is thickened and flavors meld, about 20

    Meanwhile, toast the sesame seeds: In a small skillet,
    stir the sesame seeds over medium heat until
    golden-brown, about 3 minutes. Transfer to a small bowl.

    When the tomato sauce is ready, taste and adjust the
    seasoning (you may want to add a bit more sugar or
    jalapeño). Finally, stir in the shrimp, making sure they
    are submerged, and cook over medium heat, stirring
    occasionally, until they have just turned pink and are
    cooked through, 2 to 3 minutes.

    To serve, drizzle with a generous amount of extra-virgin
    olive oil and scatter with the sesame seeds and chopped

    Recipe from: Yasmin Khan

    Adapted by: Mayukh Sen

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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