On my Sicilian side of the family, they really love shrimp. My aunts bake it in the oven with some very simple ingredients like garlic, parsley and olive oil. The taste, smell and flavor is everything I remember about Sicilian summers and about my family here and there. I never really learned the exact recipe for it, but after tasting it so many times in my life, I’m not really sure I even need one- I know how it’s supposed to taste and don’t mind experimenting with it until I get that right.
Tough job, I know…
So, it’s pretty easy to conclude what should be done with the gift of two pounds of shrimp. Yes, I said gift. These are the kinds of things people give me…regularly.
I’d also been experimenting with this new jar of Muhammara that Nadia Hubbi of Sweet Pillar & Co. gave me to try. It’s been in my pantry for months since we moved, had the Summer Ramadan Cooking Chicago Cookbook Tour, etc. etc. I just never had a chance to try that, until now– and now I’m putting this Muhammara, or red pepper paste, on everything.
Because it’s just that good.
So much so that I decided to put a twist on my family’s Sicilian style way of making baked shrimp by kicking up the spice a notch- and boy, was it worth it!
We had a little leftover pasta from the night before’s Iftar, so we first ate this dish with pasta; then, since we also had a bit of rice left over, we put this shrimp dish on top for the remainder of our Iftar dinner.
Ah-mazing…
And so simple, quick and easy. I mean it when I tell you that my mission is to keep you out of the kitchen as much as possible in Ramadan- who needs all that fuss over food?
I sure don’t.
Enjoy the recipe!