This is another hearty fall recipe that’s easy to make and very flavorful. It comes from Yasmin Khan (adapted by Mayukh Sen) and works well as a main course or as a (filling) starter.
For this you’ll need: x1 medium red onion (chopped), x1 14oz can whole tomatoes, 1 tsp brown sugar, 3/4 tsp ground cumin, 1/2 tsp caraway seeds, 1/4 tsp ground allspice, 2 Tbsp fresh dill, x3 garlic cloves (crushed & chopped), x1 jalapeno pepper (chopped), 3 Tbsp sesame seeds, 1 lb raw shrimp, 2 Tbsp fresh parsley (chopped), 2 Tbsp + 1 Tbsp olive oil, salt and pepper.
In a large skillet heat olive oil over medium heat. Add the chopped red onion and cook, stirring well, until just beginning to brown, about 10 mins.
Finely chop the peppers and garlic and add chopped, fresh dill. Bring together into a single “pile” and crush them with the broadside of a large knife (or use a mortar and pestle) in order to make a paste and release their oils.
Add the tomatoes with their juices, another 1 cup water, sugar, cumin, caraway seeds and allspice. Stir well and bring to a boil, gently breaking up the tomatoes with the back of a wooden spoon. Add the pepper/garlic/dill paste and stir well. Reduce heat to low, add salt and pepper to taste, cover and let cook for 20-25 mins until the tomatoes have broken down and the sauce has thickened.
Meanwhile, in a small skillet, toast the sesame seeds over medium heat tossing a few times to ensure an even browning. Remove from heat and place in a separate bowl.
Add the shrimp and stir them so that they are covered in sauce. Let them cook over medium heat until shrimp are pink.
Sprinkle parsley, toasted sesame seeds and just a drizzle of olive oil over the top before serving.
Serve with crusty bread for dipping into the sauce.