Recipe: Elizabeth Alexander's Shrimp Barka

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.