Hi everyone!
I’ve been providing cooking lessons for the last 6 months with someone in the City who has not had an opportunity to cook his whole life. Why? Because he was wrongly incarcerated for 30 years. Yes, you heard me, 30 years.
Thanks to the Innocence Project, he now has an opportunity to live out the rest of his life doing what he wants and one of those things is to learn how to cook! He also wants to eat what he likes, as do all of us, and he loves shrimp. We worked on a stew based on my friend Lauren’s seafood stew but only used shrimp and a lot of them. It came out great. It has a middle eastern flair to it because of the cumin and the best part is that most of the items are in the pantry so you don’t have to do much shopping (if you’ve stocked it properly :-)).
If you are interested in helping the
Innocence Project or donating cooking gadgets, cooking tools/appliances/ingredients, please contact me at alma@takebackthekitchen.com.
For now, enjoy the stew!
Easy Shrimp Stew:
2 lbs cooked or raw, peeled shrimp
2 large cans diced tomatoes or canned plum tomatoes that you mash or chop
2 large onions, peeled and chopped
4 large cloves garlic, peeled and minced
2 tsp ground cumin
2 tsp kosher salt-more to taste
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/4 cup olive oil
1 cup firmly packed cilantro, washed and chopped
1 large carrot, peeled and chopped small
Steps:
In a large pot over low flame, heat up all the oil.
When a piece of onion is thrown in and sizzles, add in all the onions and stir until they are softened, about 20 minutes. keep stirring.
Add in the tomatoes, the spices, the carrots and simmer until the carrots are tender, about 20 minutes.
When the carrots are tender, add in the shrimp and the cilantro and simmer until the shrimp is cooked through or heated through if the shrimp were already cooked.
Serve over rice.
