Baked Shrimp Stew in a Mediterranean Chunky Tomato Sauce

• Extra virgin 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

Instructions

1. Preheat the oven to 375 degrees F and position an oven rack in the middle

2. 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.

3. 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.

4. 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.)

5. 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.)

Total Time: 35 min

www.themediterrianeandish.com

Recipe by Suzy Karadsheh

Photo by: The Mediterranean Dish