Ingredients

• 1 1.5 pounds shrimps, large in the shells
• 6 cups - rice, cooked for serving
• 3 cups - water
• 2 strips lemon zest
• 4 sprigs parsley
• 4 cloves garlic, crushed
• 8 peppercorns
• 1 handful celery leaves, very large
• 1 tbsp - olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 tsp - cumin, ground
• 1 inch pinch cayenne pepper
• black pepper, freshly ground, to taste
• 3 tbsp - coriander leaves, chopped
• lemon wedges for garnish
• salt to taste

How to Make Arabic Shrimps with Cumin

• Peel the shrimp and place the shells in a saucepan with the water along with the five ingredients.
• Bring mixture to a boil, lower heat and simmer for 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 six garlic cloves.
• Saute over medium-low heat until the onion is tender.
• Add cumin, cayenne, salt and pepper and the shrimp.
• Stir for two minutes and pour the cup of reserved liquid (from the shells) into the skillet.
• Bring to a rapid boil, reduce heat to simmer and cook for 15 minutes.
• For serving:
• Arrange in a serving dish, sprinkle with coriander leaves and serve hot.
• May be served over top of pipping hot rice or rice may be served on the side.
• Garnish with lemon wedges.