One cannot think of summer by the sea without shrimp dishes. These simple ingredients come together in a few steps, resulting in an aromatic and delicious dish perfect for lazy afternoons with your favorite libation. The first time I enjoyed these was in Tripoli, Lebanon, the second largest city in the country. This ancient Phoenician city seamlessly blends old and new, from the old quarter of souks and narrow streets filled with traditional craftsman shops to a flourishing industrial city. I hope you try making this recipe for your next party; it can also serve as a fantastic finger food during gatherings.
Ingredients
- 2 LBS shrimp, peeled and deveined
- 3 1 cup fresh parsley
- 1/2 cup fresh basil
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 tsp allspice
- 1 tsp Aleppo pepper or hot paprika
- 1 teaspoon salt to taste
- 1/2 onion
- 2 garlic cloves
- ¼ cup olive oil for frying
Ingredient
- In a food processor, add onions and garlic, fresh herbs, pulse the
mixture until well chopped. Bring it to a deep bowl. - Using the same food processor without washing it, add the
cleaned, deveined shrimp and pulse it until chopped but bit
coarse. Add it to the bowl and scrape down the sides of the food
processor as needed. - Add the spices and flour, mix well. Wet your hands and make it to
a small ball. (1 inch wide) in a non-stick frying pan to medium
high heat, add the oil, once hot drop the balls in the oil, turn them
every 2-3 minutes until all sides
