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     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 Fresh dill; fine chopped
     2 tb Sesame seeds
     1 lb Raw medium shrimp; peeled,
          - deveined, tails off
          Parsley; coarse chopped,
          - to serve

 Heat 2 tb 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 ts sugar;
 the cumin, caraway seeds and allspice; 1/2 ts each salt and pepper;
 and 1 cup water and bring to a simmer.

 Meanwhile, mash the jalapeno, garlic, dill and 1/2 ts 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 jalapeno 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 jalapeno). 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

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

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