Ingredients:

• 1 1.5 pounds shrimps, large in the shells
• 6 cups – rice, cooked for serving
• 3 cups – water
• 2 strips Lemon zest
• 4 sprigs Parsley
• 4 Cloves garlic, crushed
• 8 peppercorns
• 1 handful Celery leaves, very large
• 1 tbsp – Olive oil
• 1 large onion, chopped
• 6 Cloves garlic, minced
• 1 tsp – cumin, ground
• 1 inch pinch cayenne pepper
• black pepper, freshly ground, to taste
• 3 tbsp – coriander leaves, chopped
• Lemon wedges for garnish
• salt to taste

Method:

1. Peel the shrimp and place the shells in a saucepan with the water along with the five ingredients.
2. Bring mixture to a boil, lower heat and simmer for 50 minutes.
3. Pour the liquid through a strainer and reserve 1 cup of the liquid.
4. Heat the oil in a large heavy skillet and add the chopped onion and six garlic cloves.
5. Saute over medium-low heat until the onion is tender.
6. Add cumin, cayenne, salt and pepper and the shrimp.
7. Stir for two minutes and pour the cup of reserved liquid (from the shells) into the skillet.
8. Bring to a rapid boil, reduce heat to simmer and cook for 15 minutes.
9. For serving:
10. Arrange in a serving dish, sprinkle with coriander leaves and serve hot.
11. May be served over top of pipping hot rice or rice may be served on the side.
12. Garnish with lemon wedges.