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
minutes.

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
parsley.

Recipe from: Yasmin Khan

Adapted by: Mayukh Sen

Yield: 4 servings

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

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