Mar 22, 2008

Arabic Shrimp

1-1/2 pound large shrimp in shells
3 cups water
1 tablespoon parsley
4 garlic cloves, chopped
1/2 cup celery, diced
1 tablespoon olive oil
1 onion, chopped
1 tablespoon cumin
1 teaspoon cayenne pepper
salt and pepper to taste
3 tablespoons cilantro
2 tablespoons lemon juice

1. Peel shrimp and place shells in 2-quart saucepan with water covering the top. Bring to a full boil then simmer for 1 hour. When finished pour through a strainer and reserve the broth.

2. Heat oil in a large skillet on medium heat add parsley, garlic, pepper, celery, onion, cumin, cayenne pepper, salt and pepper, cilantro and lemon juice. Mix well then add 1 cup shrimp broth. Bring to a fill boil then simmer for 15 minutes. Serve with white rice.

Yields: 4 servings
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