Sumac Terrace · Main dishes

Garlic Shrimp with Tomato and Coriander

Name: Garlic Shrimp with Tomato and Coriander
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Raw peeled shrimp; 400 g Canned crushed tomatoes; 4 clove Garlic; 1 tsp Ground coriander; 0.5 tsp Ground cumin; 2 tbsp Olive oil; 1 whole Lemon; 15 g Cilantro; 0.25 tsp Red chili flakes; 0.5 tsp Salt; 0.25 tsp Black pepper; 4 whole Pita breads

Peeled shrimp simmered briefly in a pan of garlic, tomato and ground coriander, finished with fresh cilantro and lemon. A quick main, with warm pita for the sauce.

30 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp500 g
Canned crushed tomatoes400 g
Garlic4 clove
Ground coriander1 tsp
Ground cumin0.5 tsp
Olive oil2 tbsp
Lemon1 whole
Cilantro15 g
Red chili flakes0.25 tsp
Salt0.5 tsp
Black pepper0.25 tsp
Pita breads4 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Shellfish (shrimp) and wheat (pita).

Method

Prep

If the shrimp are frozen, thaw them in the fridge and pat them dry. Mince the garlic. Chop the cilantro, keeping a few leaves for the top. Warm the pitas in a dry skillet and wrap them in a towel.

Start the sauce

Warm the olive oil in a wide skillet over medium heat. Stir the garlic, ground coriander, cumin and chili flakes for 30 seconds, until fragrant. Add the crushed tomatoes, salt and pepper. Simmer for 6–8 minutes, until the sauce thickens slightly.

Cook the shrimp until safe

Add the shrimp in a single layer. Cook for 2–3 minutes, turning once, until they are pink, opaque and pearly. Health Canada’s guidance for shrimp is to cook them until the flesh is opaque; check the thickest shrimp reaches 74°C (165°F). Do not leave them in the bubbling sauce after that or they turn rubbery. Take the pan off the heat.

Finish and serve

Stir in the juice of half the lemon and most of the cilantro. Serve in shallow bowls with the remaining cilantro, the rest of the lemon cut into wedges, and the warm pita.

The sauce can simmer; the shrimp should not. Add them only when the tomatoes have thickened, and pull the pan as soon as the thickest shrimp hits 74°C.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.