Gambari Iskandarani (Alexandrian Spiced Garlic-Butter Shrimp) with Rice & Tahini

Alexandria seafood-house shrimp roasted hot in butter spiked with garlic, cumin, coriander, paprika, oregano and chili, with lemon and bay. Serve with rice, a lemony tahini sauce and plenty of bread for the juices.

Ingredients

• 1½ lb large shrimp (shell-on if you can find it)
• ⅓ cup butter
• 10 garlic cloves (5 minced, 5 smashed)
• 1 yellow onion, sliced
• 2 lemons
• 1½ cups rice
• ¼ cup tahini
• parsley, chopped

From your pantry: 1 tbsp olive oil, 1 tsp cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp dried oregano, 1 tsp Aleppo pepper or ½ tsp cayenne, 4 bay leaves, salt, pepper.

Instructions

1. Start the rice. Heat the oven to 450°F. Pat the shrimp very dry.
2. Melt the butter in a small pan over medium-low heat. When foamy, add the minced garlic and all the spices with 1 tsp salt and cook until fragrant, about 1 minute, then take off the heat.
3. Spread the onion, smashed garlic, bay leaves and slices of 1 lemon in a large roasting pan with the oil. Add the shrimp in one layer and toss with the spiced butter.
4. Roast until the shrimp are pink and curled, 8 to 10 minutes for peeled (12 to 15 for shell-on), then run under the broiler 1 to 2 minutes to char the edges.
5. Whisk the tahini with the juice of the second lemon, a pinch of salt and 3 to 4 tbsp water until smooth. Scatter the shrimp with parsley and serve with the rice and tahini, spooning the pan butter over everything.

Tip: In Alexandria the shrimp are cooked whole, head and shell on, so the shells perfume the butter; buy shell-on if your store has them and give them a few extra minutes.

Nutrition per serving

Adapted from Chez Nermine.

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