Wednesday, September 18, 2013

Shrimps With Sumac. Quick Simple and Delicious

We all need to save our energy for the big Thanksgiving cooking, which will be here in no time. In the meantime, we also (still) have to feed our family right ? So, here is a quick, simple and delicious recipe that take no time to prepare, I mean, a part from cleaning and deveining the shrimps. You can always buy shrimps that are already cleaned and ready to use. 

Shrimps With Sumac
serve about 4 

20 - 25 large Shrimps or prawns
1 large sweet onion, sliced
1 tbs minced garlic
3 tbs sumac
2 tbs smoked pimento
1/2 chopped parsley
juice of 1 lemon
1/2 tbs fish sauce
salt and pepper
olive oil

To Clean the shrimp, pull off the head and the legs, then peel the outer layer shell but leave out the end (tail) still attach. Devein using a small knife along the back of the shrimp, discard the vein, then rinse under cold running water, pat dry with paper towel.

Set a large shallow pan over medium high heat, add  2 to 3 tbs olive oil. Add the sliced onion, cook until it caramelized a little about 2 minutes, add garlic and the shrimps. Saute for one minute, then add the rest of ingredients. Continue to cook until the shrimps are pink and no longer translucent, about 5 minutes. Lastly add lemon juice, fish sauce, a little bit of salt and freshly ground black pepper to taste. Stir, taste and adjust seasoning as needed. Transfer to a serving dish, serve with any kind of bread, or rice.

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