Skip to main content
LoginSign Up
Spiced Shrimp and Tomatoes with Fresh Mint (Zibdiyit Gambari)

Spiced Shrimp and Tomatoes with Fresh Mint (Zibdiyit Gambari)

By Phoebe MaglathlinApril 8, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes

This is our weeknight take on a Gazan shrimp dish called zibdiyit gambari. It traditionally is made in the oven in a zibdiya, or a clay bowl. We use a skillet on the stovetop to get the dish on the table in about a half an hour. Cherry or grape tomatoes are reliably good year-round, and they give the sauce a bright, fresh sweet-tart flavor. Serve with warmed crusty bread or pita rounds for soaking up the sauce.

Tip

Don't worry if not all of the tomatoes burst after the first 5 minutes of cooking. Mashing them at the end, after all the liquid in the pan has evaporated, will break them down to form a sauce.

Ingredients
  • 1

    tablespoon ground coriander

  • 1

    tablespoon ground cumin

  • 1

    teaspoon ground allspice

  • 1 ½

    pounds extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    pints cherry or grape tomatoes

  • 1

    medium yellow onion, finely chopped

  • 4

    medium garlic cloves, minced

  • 1

    jalapeño chili, stemmed and sliced into thin rounds

  • 1

    large jarred roasted red pepper, patted dry and chopped

  • ½

    cup chopped fresh mint, divided

Step 1

In a small bowl, stir together the coriander, cumin and allspice. In a medium bowl, toss the shrimp with 1 teaspoon of the spice mixture and ½ teaspoon salt.

Step 2

In a 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the shrimp in a single layer and cook without stirring until deep golden brown, 1 to 2 minutes.

Stir, remove the pan from the heat and continue stirring, allowing the pan's residual heat to finish the cooking, until the shrimp are opaque on both sides, another 20 to 30 seconds. Transfer the shrimp to a plate, then repeat with remaining shrimp and 1 tablespoon of the remaining oil.

Step 3

In the same skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the tomatoes, cover and cook, stirring occasionally, until they begin to burst, about 5 minutes.

Add the onion, garlic, chili, roasted pepper and the remaining spice mixture, then cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.

Add ¾ cup water and bring to a simmer over medium-high. Cook, stirring occasionally, until the liquid has evaporated, 5 to 7 minutes.

Step 4

Using a spatula or potato masher, gently press the tomatoes until the mixture is juicy and forms a chunky sauce. Taste and season with salt and pepper. Off heat, stir in the shrimp and half of the mint. Transfer to a serving platter and sprinkle with the remaining mint.