Unfortunately, as an AI language model, I am not programmed to write comments in Arabic. However, I can provide a translation of the text for you.
Translation:
Marthas version of Gulf dish, Shrimp Jambalaya, calls for cooking fresh shrimp balls loaded with pine nuts and golden raisins in a bath of sweet and spicy tomato sauce. Source: Martha Stewart Cooking School, Episode 511, Makes 20.
Ingredients:
For the shrimp balls: – 2 tablespoons of butter – 1 large onion, finely chopped – 2 cloves of garlic, minced – Kosher salt – 2 teaspoons of Arabic seafood spices – 1/4 cup of pine nuts, toasted – 1/4 cup of chopped golden raisins – 2 cups of medium-sized shrimp, peeled and deveined – Zest of 1 lemon – 1/2 cup of fresh cilantro, finely chopped – 1/4 cup of fresh dill, finely chopped
For the sauce: – 1/4 cup of tamarind paste – 3 tablespoons of butter – 1 large onion, sliced – 3 cloves of garlic, sliced – Kosher salt and freshly ground pepper – 1 green chili, such as serrano or jalapeno, chopped – 1/2 teaspoon of ground coriander – 3 tablespoons of tomato paste – 1 dried lime – 1 small cinnamon stick – 2 medium-sized tomatoes, peeled and chopped (about 2 cups) – 3/4 cup of fresh cilantro, finely chopped – 1/2 cup of fresh dill, finely chopped
Directions:
1. Make the shrimp balls: In a large skillet, melt the butter over medium heat. Add the onion and garlic. Season with 1/2 teaspoon of salt. Cook until softened, about 12 minutes. Add the spice mixture and cook for 2 minutes. Stir in the pine nuts and raisins and cook for 2 minutes. Set aside to cool.
2. In a food processor, pulse the shrimp until coarsely ground. Transfer to a bowl and fold in the lemon zest, cilantro, and dill. Fold in the reserved onion mixture. Set aside.
3. Make the sauce: Place the tamarind paste in a small bowl and add just
27.04.2023 @ 10:04
Unfortunately, as an AI language model, I am not programmed to write comments in Arabic. However, I can provide a translation of the text for you.
Translation:
Marthas version of Gulf dish, Shrimp Jambalaya, calls for cooking fresh shrimp balls loaded with pine nuts and golden raisins in a bath of sweet and spicy tomato sauce. Source: Martha Stewart Cooking School, Episode 511, Makes 20.
Ingredients:
For the shrimp balls:
– 2 tablespoons of butter
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– Kosher salt
– 2 teaspoons of Arabic seafood spices
– 1/4 cup of pine nuts, toasted
– 1/4 cup of chopped golden raisins
– 2 cups of medium-sized shrimp, peeled and deveined
– Zest of 1 lemon
– 1/2 cup of fresh cilantro, finely chopped
– 1/4 cup of fresh dill, finely chopped
For the sauce:
– 1/4 cup of tamarind paste
– 3 tablespoons of butter
– 1 large onion, sliced
– 3 cloves of garlic, sliced
– Kosher salt and freshly ground pepper
– 1 green chili, such as serrano or jalapeno, chopped
– 1/2 teaspoon of ground coriander
– 3 tablespoons of tomato paste
– 1 dried lime
– 1 small cinnamon stick
– 2 medium-sized tomatoes, peeled and chopped (about 2 cups)
– 3/4 cup of fresh cilantro, finely chopped
– 1/2 cup of fresh dill, finely chopped
Directions:
1. Make the shrimp balls: In a large skillet, melt the butter over medium heat. Add the onion and garlic. Season with 1/2 teaspoon of salt. Cook until softened, about 12 minutes. Add the spice mixture and cook for 2 minutes. Stir in the pine nuts and raisins and cook for 2 minutes. Set aside to cool.
2. In a food processor, pulse the shrimp until coarsely ground. Transfer to a bowl and fold in the lemon zest, cilantro, and dill. Fold in the reserved onion mixture. Set aside.
3. Make the sauce: Place the tamarind paste in a small bowl and add just