Ingredients:1 tablespoon olive oil1 teaspoon cumin seeds1 medium onion, chopped4 cloves garlic, minced1 teaspoon ground ginger1 teaspoon ground cumin1/4 teaspoon ground cinnamon1/4 teaspoon ground black pepper1/8 teaspoon cayenne pepper1/2 teaspoon salt1/4 cup tomato paste2 cups chicken broth1/4 cup chopped fresh cilantro1/4 cup chopped fresh parsley1/4 cup chopped fresh mint1/2 teaspoon grated lemon zest1 (15-ounce) can chickpeas, drained and rinsed1/2 pound medium shrimp, peeled and deveined1/4 cup raisins1/4 cup slivered almonds, toasted1/4 cup chopped pitted dates1/2 cup uncooked long-grain rice2 tablespoons freshly squeezed lemon juiceDirections:Heat the oil in a large saucepan over medium heat. Add the cumin and cook until lightly toasted, about 1 minute. Add the onion and garlic and cook until the onion is soft, about 5 minutes.Stir in the ginger, cumin
Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minutes. Pour the liquid through a strainer and reserve 1 cup of the liquid.
Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic cloves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,salt and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook 15 minutes.
Best way to eat:Arrange in a serving dish, sprinkle with cilantro and serve hot.May be served over top of rice piping hot or rice may be served on the side. Garnish with lemon wedges.
Ingredients
Directions
Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minutes. Pour the liquid through a strainer and reserve 1 cup of the liquid.
Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic cloves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,salt and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook 15 minutes.
Best way to eat:Arrange in a serving dish, sprinkle with cilantro and serve hot.May be served over top of rice piping hot or rice may be served on the side. Garnish with lemon wedges.
