The Spicy Shrimp Stew, known as ‘Zibdieh’ (زبدية), is a beloved dish that captures the essence of coastal Palestinian cuisine. As the aroma of spices fills the air, this stew evokes memories of family gatherings and seaside feasts, where laughter mingles with the sound of waves. The plump shrimp, simmered in a rich, spicy broth, create a comforting dish that warms both the heart and the soul. Each bite offers a burst of flavor, making it a perfect centerpiece for any meal.
Tracing its roots back to the coastal regions of Palestine, Zibdieh reflects the rich maritime heritage of the area. Traditionally prepared by families during festive occasions, this dish showcases the abundance of fresh seafood available along the Mediterranean coast. Over the years, variations have emerged, with different regions adding their unique twists, such as varying spice levels and ingredient combinations, making it a versatile staple in Palestinian homes.
What sets this Spicy Shrimp Stew apart is not only its robust flavor but also the method of cooking in a clay pot. This technique allows for even heat distribution, enhancing the depth of flavors while retaining the shrimp’s tenderness. Key ingredients like fresh tomatoes, aromatic spices, and a splash of lemon juice elevate the dish, creating a perfect balance of heat and zest that tantalizes the palate.
The Must-Do’s
To ensure authenticity, marinating the shrimp in spices before cooking is essential for infusing flavor. Additionally, using a clay pot is crucial, as it contributes to the stew’s unique texture and taste. Slow cooking the ingredients allows the flavors to meld beautifully, making every spoonful a delightful experience.
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.
Ingredients
Directions
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.
Notes
This dish can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Pro Tips
For an elevated version, consider using a mix of seafood, such as calamari or mussels, alongside shrimp. If you’re looking for a milder option, reduce the cayenne pepper. Avoid overcooking the shrimp to maintain their juiciness; they should turn pink and opaque but not rubbery. Pairing with a side of tangy yogurt can also enhance the dish’s flavor profile.
Serving Suggestions
This stew is best served hot, straight from the clay pot, accompanied by warm pita bread or fluffy rice. A refreshing cucumber and tomato salad pairs wonderfully, balancing the heat of the stew.
Garnishing & Presentation
Traditionally, the stew is garnished with freshly chopped parsley and lemon wedges, which not only add color but also a zesty flavor contrast. A drizzle of high-quality extra virgin olive oil just before serving enhances the richness of the dish.
السمك الطازج طعام أهل البحر
Translation: ‘Fresh fish is the food of the people of the sea.’ This saying highlights the importance of seafood in coastal Palestinian culture, emphasizing the connection between the community and the bounty of the Mediterranean.
Growing up, my grandmother would often prepare this stew during family gatherings, filling the house with its enticing aroma. Each time we sat around the table, sharing stories and laughter, I felt a deep sense of belonging. This dish is more than just a meal; it represents love, tradition, and the beauty of coming together as a family.
Equipment Needed
- Clay pot
- Cutting board
- Sharp knife
- Wooden spoon
Cooking Techniques
Sautéing
Cooking food quickly in a small amount of oil over high heat, allowing for flavor development.
Simmering
Cooking food gently in liquid at a low temperature, which helps to blend flavors without boiling.
Serving Suggestions
- Serve with warm pita bread or steamed rice.
- Pair with a fresh salad or pickled vegetables.
Garnish Suggestions
- Garnish with additional chopped parsley and lemon wedges.
- Drizzle with extra virgin olive oil for added richness.