Ingredients

The following ingredients have 5 Servings
  • Extra virgin olive oil (I used Private Reserve Greek olive oil)
  • 1 large red onion, chopped
  • 1 bell pepper, cored, chopped
  • 5 garlic cloves, chopped
  • 1 ½ tsp ground coriander
  • 1 tsp sumac
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • ½ tsp ground green cardamom
  • 2 15-oz cans diced tomatoes
  • ½ cup water
  • Kosher salt and black pepper
  •  2 ½ lb large shrimp
  • 1 cup parsley leaves, chopped
  • 1/3 cup toasted pine nuts, optional
  • ¼ cup toasted sesame seeds, optional
  • Lemon or lime wedges to serve

Instruction

  • Preheat the oven to 375 degrees F and position an oven rack in the middle
  • In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
  • Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.
  • Transfer sauce to an oven-save dish (unless you are using a large, deep, oven-safe skillet). Stir shrimp well into the sauce. Add parsley, pine nuts, and toasted sesame seeds. Cover with lid (or tightly with foil.)
  • Transfer to heated oven and bake for about 7 to 9 minutes or so (depending on your oven), then uncover and broil very briefly till shrimp is ready (shrimp is ready when it turns from gray to a translucent pink in the thickest parts.)