Shako mako Habibi?! I’m not teaching you that again. If you forgot, go here and practice god damn it.
Ok so let’s talk flavor because this dish is all about that and then some! The aroma alone that you get from sautéing garlic, onions, and ginger all together in a pan with some olive oil will make your mouth water like a puppy waiting for a piece of chicken.
Yalla! Let’s get down to business. Ugh, you know what “yalla” means, right? Dude. Okay, real quick. “Yalla” could mean “come on”, “hurry up”, “let’s go”, or “let’s do this”. A very useful word, so memorize it.
- 1 lb raw shrimp. Please do us all a favor and don’t cook an already cooked shrimp.
- 5 cloves of garlic
- 1 medium size onion
- 3 medium size tomatoes
- A dime size of ginger
- 6 sliced carrots
- 1 can of baby corn
- Handful of snap peas
- Some broccoli florets
- 1 red bell pepper
- Salt and pepper
- 1 tsp tumeric
- 1 tsp curry powder
- 1 tsp chili powder
Let’s get cooking, shall we?
- First thing first, chop the onions and garlic very finely. If you have a garlic press, use it.
- Grate your ginger and set it aside. If you don’t have a grater, it’s not a big deal. Just do your best to chop the ginger very finely.
- Chop the tomatoes and red pepper
- In a hot skillet, add some olive oil and throw in your onions, garlic, and ginger all together. Let that cook for a few minutes, or until the onions start catching a little bit of a brown color. WARNING: the smell here is going to be too damn good.
- Now add the tomatoes and red pepper. We are building a sauce if you haven’t noticed.
- After you start seeing some juices in the pan, add in your turmeric, curry powder, chili powder, and salt and pepper. Let that simmer for a few minutes.
- Add a quarter cup of water and gently stir everything together.
- Now go ahead and add in your shrimp. Enjoy watching these bad boys get baptized in all these flavors. Those are going to be holy shrimps!
- Shrimps cook fairly quickly. So keep an eye on them. Once they switch from dark grey to pink, they are all set.
- Take out everything and put it in a separate bowl. Keep all the leftover sauce in the skillet. DO NOT wash that skillet yet, please!
- Put the skillet back on the burner. Add some more olive oil, and then dump all your veggies in. The leftover sauce in the pan will make these veggies taste like heaven on hearth.
- Let the vegetables cook for about 30 minutes on medium heat. Stir occasionally to make sure everything cooks evenly.
And you are ready to eat Habibi! A glass of red wine with this meal goes a long way so treat yourself.