Arabic Shrimps with Cumin-Arab Recipe

  • on January 4, 2020
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  • 1 1.5 pounds shrimps, large in the shells
  • 6 cups – rice, cooked for serving
  • 3 cups – water
  • 2 strips lemon zest
  • 4 sprigs parsley
  • 4 cloves garlic, crushed
  • 8 peppercorns
  • 1 handful celery leaves, very large
  • 1 tbsp – olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 tsp – cumin, ground
  • 1 inch pinch cayenne pepper
  • black pepper, freshly ground, to taste
  • 3 tbsp – coriander leaves, chopped
  • lemon wedges for garnish
  • salt to taste

How to Make Arabic Shrimps with Cumin

  • Peel the shrimp and place the shells in a saucepan with the water along with the five ingredients.
  • Bring mixture to a boil, lower heat and simmer for 50 minutes.
  • Pour the liquid through a strainer and reserve 1 cup of the liquid.
  • Heat the oil in a large heavy skillet and add the chopped onion and six garlic cloves.
  • Saute over medium-low heat until the onion is tender.
  • Add cumin, cayenne, salt and pepper and the shrimp.
  • Stir for two minutes and pour the cup of reserved liquid (from the shells) into the skillet.
  • Bring to a rapid boil, reduce heat to simmer and cook for 15 minutes.
  • For serving:
  • Arrange in a serving dish, sprinkle with coriander leaves and serve hot.
  • May be served over top of pipping hot rice or rice may be served on the side.
  • Garnish with lemon wedges.

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