Shrimp - Zibdiyit Gambari
This astonishingly simple stew, adapted from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. When I first made this it reminded me of Shakshuka, but the sauce is more flavorful. The next time I made it, I added eggs in the style of Shakshuka. (See below) By eliminating the shrimp, and adding the eggs it becomes a delicious vegetarian meal.
Ingredients
3 tbsp olive oil1 small red onion, chopped (about 1 c)
4 cloves garlic, chopped
1 small jalapeno, seeded and chopped
1 tsp kosher salt
½ tsp ground pepper
½ tsp sumac (can substitute lemon pepper or a splash of lemon juice)
½ tsp caraway seeds
½ tsp ground cumin
1 can whole peeled tomatoes (28 oz) (I prefer using Fire Roasted diced peppers - any kind)
1 lb large shrimp, peeled and deveined
½ c chopped fresh parsley
¼ c chopped fresh dill
¼ c toasted pine nuts (can use walnuts instead)
Eggs - optional*
Hot couscous or rice for serving
Za’atar
Instructions
Heat olive oil in a Dutch oven or large, enameled cast iron skillet with a lid, over medium-high heat. Add onion and cook, stirring occasionally until onion is translucent, about 6 minutes. Add garlic and jalapeno and cook, stirring constantly until fragrant, about 1 minute. Add salt, pepper, sumac, caraway seeds and cumin and cook, stirring constantly for 30 seconds. Add tomatoes and their juices. Use a wooden spoon to break tomatoes into pieces. Bring mixture to a simmer, lower heat to medium and cover, leaving the lid ajar. Cook until thickened, stirring occasionally, about 20 minutes.Scatter shrimp evenly over the surface of the tomato mixture, cover and continue to cook until shrimp are cooked through, about 5 minutes. Remove from heat and stir in parsley, dill and pine nuts. Serve over couscous or rice, sprinkle with za’atar and garnish with lemon wedges if desired.
* This is not part of the original recipe. We like the eggs in Shakshuka. So I blended the 2 recipes by adding eggs to this dish. In the manner of Shakshuka, hollow out small holes in the tomato sauce and crack an egg into it. Cover. For soft boiled - add the eggs at the same time as the shrimp. If you want a runnier egg - add a couple minutes after the shrimp.