Prep 25 mins
Cook 30 mins
Posted for ZWT II - Africa/Middle East as taken from "Avons International Cookbook"
- 8 ounces shrimp, fresh shelled (I like the jumbos)
- 1 lb French style green bean
- 1 large onion, thinly sliced
- 2 tablespoons olive oil or 2 tablespoons sesame oil, is best
- 1⁄4 cup tomato sauce
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cumin
- 1 dash pepper, to taste
- 2 medium tomatoes, cut into thin wedges
- Thaw shrimp, if frozen; cut in half lengthwise. Cook beans, covered in small amount of boiling salted water for about 10 minutes or till crisp-tender; drain. In 10-inch skillet cook onion in hot oil till tender, but not brown. Stir in drained beans, shrimp, tomato sauce, salt, coriander, cinnamon, cumin, and pepper.
- Cook, covered, 3 to 5 minutes for till shrimp turn pink, stirring twice. Add tomato wedges and cook 2 minutes more till heated through, stirring once.
I served this as a first course, before the main course, which was a Middle-Eastern style roast lamb. I halved the recipe, and prepared it in advance, except for the shrimp, until my guests were ready for their starter. I stayed pretty close to the given recipe, but used tomato paste and a little water instead of tomato sauce. I added the shrimp at the very last moment, when all the rest of the recipe was hot through, then I turned off the heat, and let the shrimp absorb the flavour through the steam in the pan. After a few minutes, I served it. My guests didn't at first recognize the flavour of the cinnamon in the recipe, and the French chef in the guest group said it was "interesting", then said it was "good', and said he liked it. I told him what the ingredients were, and he was surprised. I liked this recipe, his wife liked it...it was quite good! This recipe isn't spicy, yet is, in fact, 'interesting'. I served it with basmati rice flavoured with ras-al-hanout, cinnamon, and butter, and tomatoes sort of steamed with cumin and garlic.