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North African Spicy Tomato Shrimp

4 Servings

35 minutes 15 minutes active

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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.

4

Servings

Tip

Don't forget to pat the shrimp dry with paper towels. Removing as much moisture as possible helps ensure deep browning and reduces splatter.

35 minutes

15 minutes active

Ingredients

  • 2

    plum tomatoes, cored and cut into large chunks

  • 1

    Fresno chili, stemmed, quartered and seeded

Directions

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Reviews
Elizabeth S.

This sauce is delicious. I had some left over and have put it on pretty much everything.