Spicy Shrimp & Tomato Stew
Other than caraway seeds and allspice (and maybe sesame seeds), it’s pretty easy to find most of these ingredients in your pantry. Regardless, you can definitely find everything in your grocery store. While it’s good hot, it’s even better cooled down. Scoop it up with some toasted bread.
Spicy Shrimp & Tomato Stew
Zibdiyit Gambari
adapted from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” by Mayukh Sen
Ingredients:
2 tbsp extra-virgin olive oil, plus more for drizzling
1 medium red onion, finely chopped
1 (14-ounce) can whole, peeled plum tomatoes, juices reserved
1 tsp granulated sugar, plus more to taste
3/4 tsp ground cumin
1/2 tsp caraway seeds
1/4 tsp ground allspice (or 2 parts cinnamon to one part ground clove and one part ground nutmeg)
Sea salt and ground black pepper
1 to 2 jalapeños, finely chopped, plus more to taste
3 garlic cloves, chopped
2 tbsp finely chopped fresh dill
2 ttbsp sesame seeds
1 pound raw medium shrimp, peeled and deveined, tails removed
Coarsely chopped parsley leaves, for serving (optional)
