1 pound of medium-sized shrimp
1/4 cup of extra-virgin olive oil
8 cloves of garlic
1 bunch of cilantro or parsley
1 small red onion
2 teaspoon of ground cumin
1/2 teaspoon of ground cinnamon
1/2 teaspoon of turmeric or jamaican curry
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne or hot paprika (optional)
Salt, to taste
1 lemon, quartered
Peel the shrimp and lay out on a plate. Slice the onions and
put in a bowl.
Mash the garlic in a mortar with a pinch of salt until
pasty. Set aside.
Wash and dry the cilantro or parsley and chop finely the cilantro
leaves, discarding the stems.
Mix all the spices in a small bowl and sprinkle them on the
shrimp and onions.
Heat the olive oil for 3 minutes and place the shrimp and
onions in the skillet, stir-frying them for a couple of minutes.
Remove the shrimp and onions from the skillet with a slotted
spoon and place in a bowl. Add a couple more tablespoons of olive oil to the
skillet if necessary and place the mashed garlic and cilantro in the skillet,
stirring for one minute until they are mixed and fragrant.
Place the shrimp and onions in the skillet and stir-fry for a
minute or so until everything is coated evenly with the garlic and cilantro
paste.
Serve with lemon quarters on the side.
Adapted from Taste of Beirut
