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Middle Eastern Shrimps with Cumin Recipe

Middle Eastern Shrimps with Cumin is a popular Arab Starter
Author :
On :
Tuesday, 17 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Arab Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. Peel the shrimp and place the shells in a saucepan with the water, lemon zest, parsley sprigs, 2 garlic cloves, peppercorns and celery leaves.
    2. Bring the mixture to a boil, reduce heat, and simmer 45 minutes.
    3. Strain and measure out 1 cup of the liquid.
    4. Heat the oil in a large heavy-bottomed frying pan and add the onion and 4 garlic cloves.
    5. 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.
    6. Stir together for a minute or so and pour in the cup of liquid from the shells.
    7. Bring to a rapid boil, then reduce heat to a simmer and cool 10 minutes.
    8. 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.


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