- 3 tbsp olive oil
- 1 small red onion, chopped (about 1 c)
- 4 cloves garlic, chopped
- 1 small jalapeno, seeded and chopped
- 1 tsp kosher salt
- ½ tsp ground pepper
- ½ tsp sumac
- ½ tsp caraway seeds
- ½ tsp ground cumin
- 1 can whole peeled tomatoes (28 oz)
- 1 lb large shrimp, peeled and deveined
- ½ c chopped fresh parsley
- ¼ c chopped fresh dill
- ¼ c toasted pine nuts
- Hot couscous or rice for serving
Heat olive oil in a Dutch oven or large, enameled cast iron skillet with a lid, over medium-high heat. Add onion and cook, stirring occasionally until onion is translucent, about 6 minutes. Add garlic and jalapeno and cook, stirring constantly until fragrant, about 1 minute. Add salt, pepper, sumac, caraway seeds and cumin and cook, stirring constantly for 30 seconds. Add tomatoes and their juices. Use a wooden spoon to break tomatoes into pieces. Bring mixture to a simmer, lower heat to medium and cover, leaving the lid ajar. Cook until thickened, stirring occasionally, about 20 minutes.
Scatter shrimp evenly over the surface of the tomato mixture, cover and continue to cook until shrimp are cooked through, about 5 minutes. Remove from heat and stir in parsley, dill and pine nuts. Serve over couscous or rice, sprinkle with za’atar and garnish with lemon wedges if desired.
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