A spicy shrimp stew traditionally cooked in a clay pot, popular in coastal regions. This dish can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
In a large clay pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes and tomato paste to the pot, stirring well. Cook for about 5 minutes until the tomatoes soften.
Sprinkle in the ground cumin, coriander, paprika, and cayenne pepper. Mix well to coat the vegetables with the spices.
Pour in the water or fish stock, bring to a simmer, and let it cook for 10 minutes to develop the flavors.
Add the shrimp to the pot, season with salt and black pepper, and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
Remove from heat and stir in the lemon juice and chopped parsley just before serving.
Serve hot directly from the clay pot with warm pita bread or rice on the side.
This dish can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
0 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.