 |
|
GAMBARY A LA GABESIENNE (SHRIMP FRY FROM GABES)
(Tunisia)
Makes 6 servings
1/4 cup loosely packed parsley leaves (1/4 ounce, 7 g)
2 medium garlic cloves (about 1/5 ounce total, 6 g), peeled
1 small onion (about 2 ounces, 55 g), peeled, quartered
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dry hot red pepper flakes
2 pounds raw medium shrimp (900 g), unpeeled, rinsed and patted dry
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice
Process the parsley with the metal blade of a food processor until
finely chopped, about 5 seconds. Reserve. Drop the garlic through
the feed tube with the motor running and process until finely
chopped, about 5 seconds. Then drop the onion through the feed
tube and process until finely chopped, about 10 seconds.
Heat the oil in a skillet over moderate heat, add the garlic-onion
mixture and cook, stirring, about 1 minute. Add the cumin, coriander
and pepper flakes and cook, stirring, for 1 minute more. Add the
chopped parsley and the remaining ingredients, increase the heat,
and cook, stirring, for 2 minutes. Cover the skillet, reduce the
heat to low and cook, stirring occasionally, until the shrimp are
cooked through, about 5 minutes.
|
|
Shrimp Fry