Shrimps with garlic and cilantro

Kraydess harra

A very simple seasoning, made by frying garlic paste and chopped cilantro for seconds after the shrimps; in Lebanon the best shrimps are imported from Oman and are huge. 

INGREDIENTS:

  • 1 lb large shrimps, peeled and deveined
  • 1/2 cup olive oil
  • 6 cloves of garlic, peeled, chopped and mashed in a mortar with a teaspoon of salt
  • 1 bunch of cilantro, leaves chopped 
  • 1 lemon, quartered
  • 1 tsp coriander (optional) or hot tabasco sauce

1. In a large skillet over medium heat, pour the olive oil; add the shrimp after 5 minutes and toss for a couple of minutes until pink on all sides. Transfer the shrimps to a bowl and fry the garlic and cilantro for a few seconds in the olive oil until fragrant. Place the shrimps back in the skillet and toss to coat evenly with the herb. Add the chili sauce or coriander if you like toss a bit and serve piping hot with quartered lemons.

Beirut scene

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19 Comments

  1. Posted August 1, 2013 at 5:33 pm | Permalink

    Nothing beats large succulent shrimp with that pan-hot sear!

  2. Posted August 2, 2013 at 12:55 am | Permalink

    A mouthwatering combination!

    Cheers,

    Rosa

  3. Nidal
    Posted August 2, 2013 at 1:37 am | Permalink

    Les grands esprits se rencontrent…
    C’est exactement le plat que je compte préparer ce soir…
    A manger avec les doigts, c’est très bon !
    E l’association; Crevettes, Huile d’Olive, ail, citron, persil (je n’ai pas de coriandre) fonctionne toujours à merveille.
    Pour faire plus sophistiqué…Mais plus lourd aussi…L’hiver, on peut rajouter une pointe de sauce tomates et de la crème fraîche.
    Là, ça devient carrément un plat…. A servir avec du riz blanc. (ça a son charme, je dois le reconnaître !)

  4. Posted August 2, 2013 at 2:34 am | Permalink

    This sounds amazing!

  5. Posted August 2, 2013 at 3:04 am | Permalink

    Divine combination, a true delight to senses! :) Big love! :x

    Best wishes and hugs,

    Mariana

  6. Posted August 2, 2013 at 3:32 am | Permalink

    This dish is right down my ally: three ingredients I love.

  7. Joumana
    Posted August 2, 2013 at 5:34 am | Permalink

    @Nidal: tiens, a essayer! (avec tomatoes et crème fraiche)merci, excellente idée! Désolée d’apprendre tes déboires.

  8. Posted August 2, 2013 at 7:19 am | Permalink

    That is simply and beautifully delicious!

  9. Mark Wisecarver
    Posted August 2, 2013 at 12:47 pm | Permalink

    Great photos. You know it still surprises me Shrimp is so popular there now. :)

  10. Posted August 2, 2013 at 3:52 pm | Permalink

    Very nice! Just a few special touches and shrimp is a feast!

  11. Nidal
    Posted August 3, 2013 at 9:25 am | Permalink

    Bonjour Joumana,
    “Cela m’apprendra à bien lire tes recette la prochaine fois…”
    J’ai commis l’erreur, hier soir, de ne pas frire, à part, les crevettes dans de l’huile d’olive…
    A la place, j’ai mis les tous les ingrédients en même temps dans la poêle, y compris le jus de citron… .
    Du coup, j’avais des crevettes presque cuites à l’eau (dans un jus) à la place des crevettes bien croustillantes (sautées) avec ce goût très particulier et ces parfums que diffuse la carcasse des crustacés lorsque celle-ci et bien “grillée” ou “sautée”.
    En cuisine Asiatique, on retrouve souvent ce mode de cuisson: Les légumes, les viandes, les crustacés sautés…C’est bien pour cela que j’adore la cuisine Asiatique.
    Donc, expérience à renouveler…
    Et je pense que la prochaine fois, je ferai cuire (Griller) le tout dans un four bien chaud.
    ……………….Quelques instants de réflexion……….

    Finalement, Non, je laisse tomber la cuisson au four car, cela va dessécher complètement les crevettes….
    Conclusion: Je fais exactement comme ta recette…
    Pour ce soir: J’hésite entre Kebab (au barbecue) ou Kefta Bessinieh (Cuite au four avec des tranches de pommes de terre et de tomates…Recette Jordano-Palestinienne)
    C’est la météo qui va déterminer mon choix…Il y a beaucoup de nuages ici…
    Demain: Couscous avec beaucoup de légumes, côtes d’agneau et Merguez grillées.
    Eh !…C’est les vacances…!

  12. Posted August 3, 2013 at 4:07 pm | Permalink

    What a beautiful platter of shrimp, Jourmana, and delicious preparation! I have cilantro growing in my herb pots this summer.

  13. Gabi
    Posted August 4, 2013 at 5:47 am | Permalink

    I’m very fond of seared shrimps. With a piece of good bread and a glass of cool white wine… perfect dinner for one. Just have to remember to take some out of the freezer before I go to work. I usually take parsley but like the idea of cilantro for a change. Will have a look if I can find a decent bunch somewhere. Mostly they come out of some greenhouse with not much taste nor fragrance. Btw this post drew my attention to another of your shrimp recipes with a very interesting spice mixture. Looks very promising, too.

  14. Posted August 5, 2013 at 3:30 pm | Permalink

    Simply divine…I just love herbed shrimp!

  15. Posted August 7, 2013 at 10:29 am | Permalink

    Will do this on Friday! I love your blog and always come here for yum ideas!

  16. Posted August 11, 2013 at 12:27 pm | Permalink

    J’adore les crustacés et tes crevettes sont magnifiques….

  17. Posted August 28, 2013 at 1:15 pm | Permalink

    Just made this for dinner tonight and it was delicious! I could only find frozen cooked shrimp, so I just thawed them and added them at the end for just 2 minutes until heated through. The lemon at the end really made this- it should not be skipped. :) I love your blog; you always have such delicious recipes.

  18. Joumana
    Posted August 28, 2013 at 2:31 pm | Permalink

    @Michelle,so glad you liked it!hope you can try it with superlative shrimps sometime :)( fresh shrimps are always so tastier)

  19. Posted August 30, 2013 at 8:26 am | Permalink

    I know! I want to use big fresh ones like in your pictures. Although I live on an island, fresh shrimp is hard to find…. maybe if I look harder. :)

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