| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 23g | 3g | 13g |
| sugars | fibre | protein | salt |
| 2g | 3g | 25g | 0.43g |
Why I Love Egyptian Shrimp and Tahini Dip
Who says you have to traverse the globe to experience the rich, full flavors of Egypt? Bringing to you an uncomplicated yet palatable delight right from the ancient Egyptian kitchens, the succulent Shrimp and Tahini Dip is sure to leave your taste buds tingling.
A Taste with Roz
Immersed in my Cuban-Spanish origins with a dash of modern Miami life, I’ve perennially sought inspiration from diverse culinary worlds. Among them is the gifted Egyptian chef Rozanne Awad, whose proficiency with Mediterranean ingredients resonates in this Shrimp and Tahini Dip recipe. While it might often be overshadowed by its globally renowned cousin, Houmous, this pungent dip with its elegantly balanced garlic and citrus undertones, can hold its own at any gathering.
Globe-Trotting Flavors, Homebound Ease
Nothing compares to fresh, briny shrimp cooked perfectly then blended into a creamy tahini base, spiked with lemon, garlic and parsley, for a dip like no other. It’s like a gustatory journey to the sands of Egypt but with ingredients you can easily pick up at the local supermarket! This delectable Shrimp and Tahini Dip, has a touch of Spanish influence too with the addition of minced garlic and parsley, hinting at a beautifully complex flavor profile reminiscent of my mother’s Gambas al Ajillo.
The beauty of this dish is not just in its flavor but also in its versatility. It makes a tasty accompaniment to pita bread or crisp vegetables, and it complements just about any main course – try it with a tender grilled steak or alongside a fresh green salad for a mouthwatering twist. A glass of white wine like a crisp Albariño works well with the richness of this Mediterranean appetizer.
This Shrimp and Tahini Dip is emblematic of what I cherish about cooking – the mingling of cultures, the interpretation of traditionally rooted recipes with personal flair, and the pleasure of concocting a dish that’s both visually appealing and savouringly delicious – I do so hope you enjoy preparing it as much as I do!
What You’ll Need
- 1 pound of fresh shrimp, peeled and deveined
- 1 cup of Tahini
- 4 cloves of garlic, minced
- 1/3 cup of fresh lemon juice
- 2 tablespoons of olive oil
- 1/4 cup of fresh parsley, chopped
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of cayenne pepper (optional)
- Pita bread or fresh vegetables for serving
Method
Step One
Start by heating the olive oil in a large pan over medium heat. Add the minced garlic and cook it until it’s lightly browned, stirring continuously to prevent it from burning.
Step Two
Add the shrimp to the pan with the garlic. Season it with the salt, black pepper, and if desired, the cayenne pepper. Cook the shrimp until it becomes pink and starts to curl, which should take about 2-3 minutes per side.
Step Three
Once the shrimp is cooked, remove it from the heat and place it in a bowl. Let the shrimp cool for about 10 minutes.
Step Four
While the shrimp is cooling, prepare the tahini sauce. In a food processor, combine the tahini, lemon juice, salt, and the rest of the black pepper. Blend these ingredients together until there’s a smooth and creamy consistency.
Step Five
When the shrimp has cooled, add it to the food processor with the tahini sauce. Blend the ingredients together until the shrimp is finely chopped and everything is well combined.
Step Six
Transfer the dip to a bowl and garnish it with the freshly chopped parsley.
Step Seven
Serve this Shrimp and Tahini Dip with pita bread or fresh vegetables. Enjoy this delicious and healthy appetizer!
