Ingredients

• 1 1.5 pounds - shrimp in their shells
• 3 cups - water
• 2 strips lemon zest
• 4 parsley sprigs
• 2 garlic cloves, crushed
• 6 peppercorns
• handful celery leaves
• 1 tbsp - olive oil
• 1 large onion, chopped
• 4 additional garlic cloves, minced or put through a press
• 1 to 1 1.5 tsp - ground cumin (to taste)
• 2 to 3 tbsp - chopped cilantro or fresh parsley
• lemon wedges for garnish
• cooked rice
• For serving:
• 1 pinch cayenne pepper
• freshly ground black pepper to taste
• salt to taste

How to Make Middle Eastern Shrimps with Cumin

• Peel the shrimp and place the shells in a saucepan with the water, lemon zest, parsley sprigs, 2 garlic cloves, peppercorns and celery leaves.
• Bring the mixture to a boil, reduce heat, and simmer 45 minutes.
• Strain and measure out 1 cup of the liquid.
• Heat the oil in a large heavy-bottomed frying pan and add the onion and 4 garlic cloves.
• Saute over medium-low heat until the onion is tender and beginning to color and add the cumin, cayenne, salt and pepper to taste and shrimp.
• Stir together for a minute or so and pour in the cup of liquid from the shells.
• Bring to a rapid boil, then reduce heat to a simmer and cool 10 minutes.
• Transfer to a serving dish, sprinkle with the cilantro or parsley and serve hot or allow to cool, with rice either underneath or on the side and lemon wedges for garnish.