Levantine cuisine · Fish & Seafood

Gambari bil Freekeh (Shrimp with Freekeh)

Shrimp over toasted green wheat with braised onions, almonds, and a hint of lemon.

Ingredients · for 4 servings

• 500 g raw shrimp (peeled)
• 200 g freekeh
• 2 onions
• 80 g almonds
• 4 garlic cloves
• 1 tsp baharat
• 700 ml strong fish stock
• 5 tbsp olive oil
• 1 lemon
• 1/2 bunch fresh cilantro
• Salt, pepper

Instructions

1. Rinse the freekeh several times in cold water and drain; pat the shrimp dry, toss with salt, pepper, and half the baharat, and chill.
2. Finely dice the onions, chop the garlic, and roughly chop the almonds; toast them in a dry pan for 4 min. until golden.
3. Heat 3 tbsp olive oil in a pot, sauté the onions for 10 min. until golden, toast the garlic and remaining baharat for 1 min., and stir in the freekeh for 2 min.
4. Pour in the fish stock, salt it, and let it swell covered over low heat for 28–30 min. until the liquid is absorbed and the grain is tender with a bite.
5. Heat the remaining olive oil in a pan until very hot and fry the shrimp 1.5 min. per side, until pink on the outside and just curling up – any longer and they turn rubbery.
6. Fluff the freekeh with a fork, top with the shrimp, scatter with almonds and chopped cilantro, and serve with lemon wedges.