The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

SHRIMPS KERKENNAISE

SHRIMPS KERKENNAISE

The Kitchen Scholar
Shellfish

SOURCE: PAULA WOLFERT. MEDITERRANEAN COOKING.

Being the main access point to much of the Gulf of Gabès, according to the ancient Greek geographer, Strabo, all ten Kerkennah Islands off the coast of “Couscous Capital” of Sfax annually contribute to almost two-fifths of Tunisia’s national fish and shellfish output with highly sustainable degrees. Any surplus of fruits harnessed from the gulf waters, specifically shrimps, heads straight into the grill before pairing up with capers and a subtly hot tomato sauce briefly and ambiently aged in the deep flavors of herbs and spices.

Ingredients

1 pound/450 grams ripe tomatoes, halved crosswise, seeded, and juiced

1/2 cup/50 grams finely chopped scallions

2 teaspoons/5 grams finely chopped banana pepper

3/4 teaspoon/1 gram ground coriander

1/4 teaspoon/0.5 grams ground caraway

1 teaspoon/3 grams garlic clove, peeled and crushed with 1/4 teaspoon/2 grams sea salt

1/4 cup/16 grams finely chopped flat-leaf parsley, preferably picked fresh on the same day for best results

Pinch of sugar

1 tablespoon/15 mL apple cider vinegar

1 teaspoon/6 grams sea salt

3 tablespoons/45 mL extra virgin olive oil, plus more for brushing the shrimp

1 1/2 pounds/680 grams shelled and deveined jumbo shrimps

1 teaspoon/2 grams drained capers

Specific Equipment

Large-holed grater

Mixing bowl

Roasting pan lined with parchment paper

Brush

Spoon

Serves 4

Instructions

1. Grate the tomatoes on a large-holed grater set over the mixing bowl and discard the skin. Stir in the scallions, banana pepper, coriander, caraway, garlic, parsley, sugar, vinegar, salt, and olive oil until well-blended. Set aside on a cool place to let stand for at least 1 hour.

2. Set the oven to broil settings and preheat the oven.

3. Arrange the shrimps on a roasting pan lined with parchment paper. Brush the shrimp with olive oil and broil for 2 to 3 minutes or until the shrimps have cooked evenly on both sides.

4. Remove the roasting pan from the oven and transfer the shrimps to a serving plate. Spoon the sauce over the shrimp and garnish with capers.

MZOURA (HARISSA-SPICED CARROTS)

MZOURA (HARISSA-SPICED CARROTS)
HARISSA

HARISSA