1 Remove the heads from the shrimp and rinse them well.
2 Melt the butter in a skillet, dust the shrimp with flour, and sauté them for 10 to 15 minutes.
3 Meanwhile, prepare your sauce with garlic, cumin, salt, black pepper, and a bouquet garni. Place this mixture in a pot, add the oil and the peeled tomato cut into small dice. Sauté for a few minutes, then add 1/2.1 qt (2 liter) of water and bring to a boil.
4 Add the shrimp and let simmer gently for about 15 minutes. Note: you can add 1 tsp of canned tomato, always according to your taste, once the sauce is ready. If you find it needs a little more acidity, this will help.
5 Plate in a serving dish, sprinkle with chopped parsley, and serve with lemon wedges.
Serve with basmati rice cooked by absorption method, 200 g for two people, using 15 cl of water per 100 g of rice. Drain well to avoid sticky rice. Spoon the shrimp and sauce directly over the rice, letting the sauce soak into the grains. If you have a preserved lemon on hand, a slice as garnish adds a touch of acidity that tomato alone cannot provide.
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