Ingredients below or at

Spicy Shrimp & Tomato Stew

Zibdiyit Gambari
adapted from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” by Mayukh Sen

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium red onion, finely chopped
1 (14-ounce) can whole, peeled plum tomatoes, juices reserved
1 teaspoon granulated sugar, plus more to taste
¾ teaspoon ground cumin
½ teaspoon caraway seeds
¼ teaspoon ground allspice
Sea salt and ground black pepper
1 to 2 jalapeños, finely chopped, plus more to taste
3 garlic cloves, chopped
2 tablespoons finely chopped fresh dill
2 tablespoons sesame seeds
1 pound raw medium shrimp, peeled and deveined, tails removed
Coarsely chopped parsley leaves, for serving (optional)

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I’m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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1 Comment

irishguy13 · July 13, 2019 at 1:49 am

This could easily be veganized by substituting the shrimp.

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