Middle Eastern Shrimp with Cumin This pungent shrimp dish comes from Turkey. It's reminiscent of a shrimp curry, especially when it's served with basmati rice. 1½ pounds shrimp in their shells 3 cups water 2 strips lemon zest 4 parsley sprigs 2 garlic cloves, crushed 6 peppercorns Handful celery leaves 1 tablespoon olive oil 1 large onion, chopped 4 additional garlic cloves, minced or put through a press 1 to 1½ teaspoons ground cumin (to taste) Pinch cayenne pepper Salt and freshly ground pepper 2 to 3 tablespoons chopped cilantro or fresh parsley Lemon wedges for garnish Cooked rice for serving Peel the shrimp and place the shells in a saucepan with the water, lemon zest, parsley sprigs, 2 garlic cloves, peppercorns, and celery leaves. Bring the mixture to a boil, reduce heat, and simmer 45 minutes. Strain and measure out 1 cup of the liquid. Heat the oil in a large heavy-bottomed frying pan and add the onion and 4 garlic cloves. Sauté over medium-low heat until the onion is tender and beginning to color and add the cumin, cayenne, salt and pepper to taste, and shrimp. Stir together for a minute or so and pour in the cup of liquid from the shells. Bring to a rapid boil, then reduce heat to a simmer and cool 10 minutes. Transfer to a serving dish, sprinkle with the cilantro or parsley, and serve hot or allow to cool, with rice either underneath or on the side and lemon wedges for garnish. Leftovers will keep in the refrigerator for a day. Makes 4 to 6 servings. From "Mediterranean Light — Delicious Recipes from the World's Healthiest Cuisines" by Martha Rose Shulman middle eastern recipe index christina m k al-sudairy buy the book!