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North African Spicy Tomato Shrimp
35 minutes 15 minutes active
On the Kerkennah Islands off the coast of Tunisia, seafood often is paired with sauce kerkennaise, a spiced tomato sauce with subtle chili heat. The caraway seeds can be ground in a spice grinder, with a mortar and pestle, or even just chopped with a chef's knife. If you prefer a milder sauce, use just half of a seeded Fresno chili; if you like it hot and fiery, leave in all of the seeds. The sauce tastes bests after the flavors have had a chance to mingle for about 20 minutes.
plum tomatoes, cored and cut into large chunks
Fresno chili, stemmed, quartered and seeded
01In a food processor, combine the tomatoes, chili, garlic, coriander, caraway, vinegar and the scallion whites. Pulse until finely chopped, about 10 pulses. Transfer to a small bowl and stir in the scallion greens, parsley, olives, tomato paste and 2 tablespoons of oil. Set aside at room temperature for about 20 minutes. Taste and season with salt and pepper.
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This sauce is delicious. I had some left over and have put it on pretty much everything.