Recipes for the Web

Barrington Software Incorporated

Spicy Jumbo Shrimp with Purple and Green Cabbage

NYT 02/28/01

Adapted from Caffè Adulis

Time: 1 hour

1 cup Basmati rice

8 tablespoons extra virgin olive oil

2 large Bermuda onions, thinly sliced

3 cloves garlic (2 minced and 1 thinly sliced)

2 1/2 teaspoons berbere powder

3 ripe, fresh tomatoes, diced small

12 jumbo shrimp, peeled and deveined

1/4 head red cabbage, finely shredded

1/4 head green cabbage, finely shredded

1 tablespoon freshly grated Parmesan

1/4 cup light cream.

1. Place rice in a saucepan with 2 cups cold water. Bring to a boil, lower heat and simmer very

gently for about 20 minutes, or until water is absorbed.

2. Meanwhile, heat half the olive oil in a wok or stir-fry pan. Add onions and minced garlic. Cook

over medium heat until golden and translucent. Lower heat, and stir in berbere powder, making

sure it is thoroughly assimilated. Add a tablespoon of water if too dry. Stir, and simmer 2 to 3

minutes.

3. Add diced tomatoes and sliced garlic. Cook over medium-high heat for 1 to 2 minutes, then

reduce heat and simmer 10 minutes, or until some oil rises to surface.

4. Place a large skillet over very high heat. Add remaining oil, and immediately add shrimp, tossing

at once to coat. Continue to toss until shrimp turn pink, about 2 minutes.

5. Stir in cabbage, tossing lightly. Stir in tomato mixture, and mix well. Add Parmesan cheese and

cream, then rice, stirring for about 30 seconds. Serve immediately.

Yield: 4 to 6 servings.