Palestinian · beginner
Palestinian Gazan Spicy Tomato And Dill Shrimp Skillet
Inspired by coastal Gazan claypot cooking, this quick skillet combines juicy shrimp with crushed tomatoes simmered alongside fresh dill, garlic, and hot green chili.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Warm extra virgin olive oil in a wide skillet over medium heat until shimmering.
- 02
Add minced garlic and diced green chilies, sautéing for 1 to 2 minutes until fragrant without letting garlic brown.
- 03
Pour in crushed tomatoes, ground cumin, and salt, mixing thoroughly to blend with garlic oil.
- 04
Simmer tomato mixture on medium-low heat for 10 minutes until sauce thickens slightly.
- 05
Fold three-quarters of the fresh chopped dill directly into simmering tomato reduction.
- 06
Nestle peeled shrimp into sauce in a single layer and cook for 4 to 5 minutes, turning once, until opaque throughout.
- 07
Remove skillet from heat, sprinkle remaining dill and toasted sesame seeds over top, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Aromatic Herb Infusion
Stirring soft tender herbs like dill into hot acidic tomato sauce near the end of cooking preserves essential herbal oils.
Notes from the kitchen
- Adjust chili count based on spice preference; Gazan cooking traditionally leans delightfully spicy.
- Do not overcook shrimp; remove pan from heat as soon as shrimp curl into a soft C shape.
- Fresh dill is essential for authentic regional flavor profile and cannot be substituted with dry dill.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
