SHRIMP BALLS

Shrimp Balls image

Martha's version of the Gulf dish jbab rubyan calls for cooking succulent shrimp balls loaded with pine nuts and golden raisins in a bath of sweet-and-spicy tomato sauce.

Provided by Martha Stewart

Yield Makes 20

Number Of Ingredients 24

Previous Next

Ingredients

2 tablespoons ghee
1 large onion, finely chopped
2 cloves garlic, minced
Kosher salt
2 teaspoons Arabic Seafood Spice Blend
1/4 cup pine nuts, toasted
1/4 cup golden raisins, chopped
2 cups medium shrimp, peeled and deveined
Zest of 1 lemon
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup tamarind paste
3 tablespoons ghee
1 large onion, sliced
3 cloves garlic, sliced
Kosher salt and freshly ground pepper
1 green chile, such as serrano or jalapeno, minced
1/2 teaspoon ground coriander
3 tablespoons tomato paste
1 loumi (dried lime)
1 small cinnamon stick
2 medium tomatoes, peeled and diced (about 2 cups)
3/4 cup fresh cilantro, finely chopped
1/2 cup fresh dill, finely chopped

Steps:

Make the shrimp balls: In a large skillet, melt ghee over medium heat. Add onion and garlic; season with 1/2 teaspoon salt. Cook until softened, about 12 minutes. Add spice blend and cook 2 minutes. Stir in pine nuts and raisins and cook 2 minutes more. Set aside to cool.
In a food processor, pulse shrimp until finely minced. Transfer to a bowl and fold in lemon zest, cilantro, and dill. Fold in reserved onion mixture; set aside.
Make the sauce: Place tamarind in a small bowl and add just enough hot water to cover. Let soak until softened, at least 15 minutes. Mash with a fork before straining through a sieve into a bowl. Press on any remaining solids in sieve before discarding. Set aside.
In a large skillet, melt ghee over medium heat. Add onion, garlic, and 1/2 teaspoon salt and cook until softened, about 12 minutes. Add chile, coriander, and 1/2 teaspoon pepper and cook, stirring, about 2 minutes. Add tomato paste, loumi, cinnamon, tomatoes, and reserved tamarind liquid. Cook until tomatoes are softened, about 10 minutes. Add 4 cups water and simmer sauce for 10 minutes. Season with salt.
Using a 2-tablespoon scoop, form shrimp mixture into balls, adding directly into sauce as they are formed. Cover and let cook 5 minutes. Uncover and gently turn balls, then cover again and continue to cook until opaque throughout, about 5 minutes more. Stir in cilantro and dill just before serving.

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #seafood #asian #chinese #shrimp #dietary #high-protein #low-carb #high-in-something #low-in-something #shellfish #number-of-servings