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North African Spicy Tomato Shrimp
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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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.
Reviews
April 24, 2023
Delicious & Quick
Delicious and easy! Great with crispy roasted potatoes, and hardy greens sauteed in white wine and olive oil.
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This sauce is delicious. I had some left over and have put it on pretty much everything.