Levantine cuisine · Fish & Seafood

Gambari bil Kizbara

Shrimp pan-fried in olive oil with plenty of garlic, fresh coriander and chili in just a few minutes.

Ingredients · for 4 servings

• 600 g shrimp (peeled)
• 8 garlic cloves
• 1 bunch coriander
• 2 red chili peppers
• 1 tsp coriander seeds
• 1 lemon
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the shrimp dry and season with salt and pepper; slice the garlic thinly, cut the chili peppers into rings, and finely chop the coriander along with its tender stems.
2. Toast the coriander seeds in a dry pan for 1 minute until fragrant, then crush coarsely in a mortar.
3. Heat the olive oil in a wide pan and let the garlic and chili infuse over medium heat for 1–2 minutes, until the garlic is pale golden.
4. Turn up the heat, add the shrimp in a single layer, and fry for 1–2 minutes per side, until they curl up and turn orange all over.
5. Add the chopped coriander and crushed coriander seeds and toss vigorously for 30 seconds.
6. Deglaze with the lemon juice and serve straight from the pan – be sure to spoon the spiced garlic oil onto the plate too.