INGREDIENTS1 lb of shrimp, peeled and cleaned
1 cup onion, julienne cut
1 cup red bell pepper, julienne cut
1/2 cup green bell pepper, julienne cut
2 tablespoons Niter Kibbeh
1 diced roma tomato
1 teaspoon ground Korerima
1 twig fresh rosemary
1 jalapeno, sliced lengthwise into quarters (optional)
1 heaping tsp Berbere (or Mitmita if you want extra spicy)
Sea salt to taste
Peel and de-vein shrimp, cut onion, bell pepper, tomato, and jalapeno. Grind Korerima from a whole seed to a fine powder using a spice grinder.
- On a hot skillet, sauté the onions and bell peppers in the Niter Kibbeh, allow to cook for 10 minutes so the bell peppers and onions can cook down.
- Add in the korerima, jalapeno, rosemary, and tomatoes, and sauté for another 5-10 minutes. Add more Niter Kibbeh or a small amount of water if the veggies begin to burn.
- Finally, add the Berbere and shrimp, and cook until the shrimp turns pink and curls, about 2-5 minutes.
- Serve hot with Shouro over injera and enjoy!
Serves: 4 | Prep time: 10 minutes | Cooking time: 25 minutes