Gambari Iskandarani (Garlicky Alexandrian Shrimp)

Name: Gambari Iskandarani (Garlicky Alexandrian Shrimp)
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 1/2 lb (1 kg) large head-on, shell-on shrimp, deveined (see notes); 1/4 cup (60 ml) distilled white vinegar; 2 tbsp (30 ml) extra-virgin olive oil; 1 medium yellow onion (8 ounces; 227 g), finely chopped; 1 medium green bell pepper (5 ounces; 142 g), finely chopped; 5 large cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1/2 tsp freshly ground black pepper; 2 medium tomatoes (10 ounces; 283 g), finely chopped; 2 tbsp (30 ml) tomato paste; 2 tsp (6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1/2 cup (120 ml) water, plus more as needed; 2 tbsp unsalted butter (1 ounce; 28 g); 2 tbsp (30 ml) fresh lemon juice; Fresh cilantro leaves, for serving; Lemon wedges or slices, for serving; Flatbread such as pita or cooked rice, for serving; 1 small (10 to 15 g) Fresno chile pepper, finely chopped

By Nermine Mansour · Serious EatsPublic

Your rating · the average is public, yours is not

This easy Alexandrian shrimp simmers in a garlicky, warmly spiced tomato sauce for an easy seafood dinner that comes together in about 20 minutes.

Cook: 20 min
Total: 20 min
Servings: 6

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Recipe source

This recipe was taken from Gambari Iskandarani (Garlicky Alexandrian Shrimp) · by Nermine Mansour. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1.13 kg(1 kg) large head-on, shell-on shrimp, deveined (see notes)
0.25 cup(60 ml) distilled white vinegar
2 tbsp(30 ml) extra-virgin olive oil
1medium yellow onion (8 ounces; 227 g), finely chopped
1medium green bell pepper (5 ounces; 142 g), finely chopped
5large cloves garlic, minced
1 tspground cumin
1 tspground coriander
1 tspsweet paprika
0.5 tspfreshly ground black pepper
2medium tomatoes (10 ounces; 283 g), finely chopped
2 tbsp(30 ml) tomato paste
2 tsp(6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
0.5 cup(120 ml) water, plus more as needed
2 tbspunsalted butter (1 ounce; 28 g)
2 tbsp(30 ml) fresh lemon juice
—Fresh cilantro leaves, for serving
—Lemon wedges or slices, for serving
—Flatbread such as pita or cooked rice, for serving
—1 small (10 to 15 g) Fresno chile pepper, finely chopped

Steps

1
In a 12- or 14-inch skillet, wide enough to hold shrimp in a single layer, heat oil over medium heat until shimmering. Add onion, bell pepper, and chile pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, cumin, coriander, paprika, and pepper and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, and salt and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add water and bring to a simmer over medium-low heat. Cook until sauce thickens and tomatoes are completely softened, 3 to 5 minutes.
2
Add shrimp and butter and gently toss to coat. Cook until shrimp are pink and opaque throughout, 3 to 5 minutes. If sauce becomes too thick, add additional water, 1 tablespoon at a time, until sauce lightly coats shrimp.
3
Remove from heat and stir in lemon juice. Transfer to a serving platter and top with cilantro leaves and lemon wedges or slices. Serve immediately with bread or rice.

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Per portion

Calories: ~140.9 kcal
Protein: ~4.6 g
Fat: ~8.5 g
Carbs: ~21.9 g
Fiber: ~2.8 g
Sodium: ~6.9 mg

6 ingredients still need USDA food links. ground cumin, ground coriander, sweet paprika, freshly ground black pepper, Fresh cilantro leaves, for serving are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Shellfish

Partial · 14/20 ingredients linked