Subj : NYT E-Z Dinner - 62
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 18:27:00

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

 Uncle Dirty Dave's Archives

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... "Nothing in the world can take the place of persistence." - Calvin Coolidge
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