Ingredients
-
8
-
1
-
1
-
2
-
1/4
-
3/4
-
1/4
-
1/4
-
1/8
-
1
-
2
-
-
-
-
Directions
Green Beans and Shrimp – Saudi Arabia, Posted for ZWT II – Africa/Middle East as taken from Avons International Cookbook , I served this as a first course, before the main course, which was a Middle-Eastern style roast lamb I halved the recipe, and prepared it in advance, except for the shrimp, until my guests were ready for their starter I stayed pretty close to the given recipe, but used tomato paste and a little water instead of tomato sauce I added the shrimp at the very last moment, when all the rest of the recipe was hot through, then I turned off the heat, and let the shrimp absorb the flavour through the steam in the pan After a few minutes, I served it My guests didn’t at first recognize the flavour of the cinnamon in the recipe, and the French chef in the guest group said it was interesting , then said it was good’, and said he liked it I told him what the ingredients were, and he was surprised I liked this recipe, his wife liked it it was quite good! This recipe isn’t spicy, yet is, in fact, ‘interesting’ I served it with basmati rice flavoured with ras-al-hanout, cinnamon, and butter, and tomatoes sort of steamed with cumin and garlic , Posted for ZWT II – Africa/Middle East as taken from Avons International Cookbook
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Steps
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1
Done
|
Thaw Shrimp, If Frozen; Cut in Half Lengthwise. Cook Beans, Covered in Small Amount of Boiling Salted Water For About 10 Minutes or Till Crisp-Tender; Drain. in 10-Inch Skillet Cook Onion in Hot Oil Till Tender, but not Brown. Stir in Drained Beans, Shrimp, Tomato Sauce, Salt, Coriander, Cinnamon, Cumin, and Pepper. |
|
2
Done
|
Cook, Covered, 3 to 5 Minutes For Till Shrimp Turn Pink, Stirring Twice. Add Tomato Wedges and Cook 2 Minutes More Till Heated Through, Stirring Once. |
