Recipe: Elizabeth Alexander's Shrimp Barka

The Leonard Lopate Show | Apr 23, 2015

A recipe from Elizabeth Alexander's memoir The Light of the World 

Shrimp Barka

Time 30 minutes

Serves 4

Ingredients:

4 Tablespoon of olive oil

3 medium red onions, thinly sliced

4-6 cloves garlic, minced

5 very ripe and juicy tomatoes, chopped coarsely

Salt and freshly ground black pepper to taste

½ Cup finely chopped fresh basil (1 bunch)

15 pitted dates (1/2 Cup), cut crosswise in thirds

3 Tablespoon unsweetened shredded coconut

½ Cup of half-and-half

1 pound medium shrimp (16-20), shelled and deveined

2/3 Cup grated Parmesan cheese

2 ½ Cup cooked basmati rice

Instructions:

1. In a large, heavy pot, heat olive oil over medium heat. Add onions, and sauté until wilted, about 10 minutes. Add garlic, and continuing sautéing, stirring frequently to prevent sticking, for 2 minutes longer, Stir in the tomatoes, salt, and pepper. Cover, and cook for about 5 minutes.

2. Add basil, dates and coconut, and reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 5 more minutes. Add the half-and-half, cover and cook for 3 minutes

3. Add shrimp to sauce. Cook, covered, until shrimp turns pink, about 5 minutes. Stir in the cheese, and then the rice, and serve immediately.

Recipes from THE LIGHT OF THE WORLD by Elizabeth Alexander. Copyright © 2015 by Elizabeth Alexander. Used with permission by Grand Central Publishing. All rights reserved.

Top Stories

AOC is freezing her eggs. Some New York lawmakers want insurance to cover it.

Bernie Sanders and Erin Brockovich Take on Data Centers

Your Personal AI Policy

O-M-G, Former Mets Player Jose Iglesias Makes His Broadway Debut

YOU ARE ONLINE