Smoky chile-spiced shrimp simmered over turmeric rice, finished with fresh herbs and a squeeze of lemon.
Seafood isn't as central to inland Israeli cooking as it is along the Mediterranean coast in cities like Jaffa and Haifa, but coastal Israeli kitchens do genuinely cook shrimp and fish with the same base of onion, garlic, tomato and warm spice used in dishes like marak (soup) and various fish tagines with North African roots common among Israel's Sephardic and Mizrahi communities. This rice dish borrows that coastal Israeli spicing — cumin, smoked paprika and a chile kick — and builds it into a one-pan shrimp and rice dinner. The base starts with onion and garlic cooked down until soft, then bloomed with smoked paprika, cumin and a pinch of cayenne for heat, echoing the North African-influenced spice blends found in Israeli Sephardic kitchens. Turmeric-tinted rice cooks in the same pot as the tomato-based sauce, absorbing all that smoky flavor, while the shrimp are added only in the final few minutes to keep them tender. A finish of fresh cilantro or parsley and a squeeze of lemon brightens the dish the way Israeli cooks typically finish fish and seafood preparations.
Serves 4
Heat olive oil in a wide, deep skillet over medium heat. Cook onion 6-7 minutes until soft, then add garlic and cook 1 minute more.
Stir in smoked paprika, cumin, cayenne and turmeric and cook 30 seconds until fragrant.
Add crushed tomatoes, rice, stock and salt. Stir well, bring to a boil, then cover and simmer 18-20 minutes until the rice is nearly tender.
Season the shrimp with a pinch of salt, nestle them into the rice, cover, and cook 5-6 minutes more until the shrimp are pink and opaque and the rice is fully tender.
Let stand off heat, covered, for 5 minutes. Scatter with fresh cilantro or parsley and serve with lemon wedges.
Add the shrimp only in the last 5-6 minutes of cooking so they stay tender instead of turning rubbery.
Use good-quality smoked paprika (Spanish pimenton is a common substitute in Israeli kitchens) for real depth rather than a mild generic paprika.
If the rice looks dry before it's fully tender, add a splash more hot stock rather than letting it scorch on the bottom.
Fish version: substitute chunks of firm white fish like cod or halibut for the shrimp, added at the same point.
Extra heat: add a whole fresh chile, slit but left intact, to the sauce for a spicier finish that can be removed before serving.
Herb swap: use fresh dill instead of cilantro for a different but equally common Israeli finishing herb.
Refrigerate in an airtight container up to 2 days. Reheat gently on the stovetop with a splash of water or stock, since shrimp toughen quickly if reheated too hard or too long.
Israel's Sephardic and Mizrahi Jewish communities brought North African, Iraqi and broader Middle Eastern cooking traditions with them, and dishes built on tomato, cumin and smoked paprika bases are a genuine thread in Israeli home cooking today, distinct from the herb-forward, olive oil-based cooking more associated with Ashkenazi and Mediterranean influences.
Yes — thaw them fully in the refrigerator and pat dry before adding to the pan, since extra moisture from frozen shrimp will thin out the sauce.
It has a gentle warmth from the cayenne and smoked paprika rather than intense heat. Increase or reduce the cayenne to suit your taste, or add fresh chile for more kick.
This can happen with older rice or if the lid wasn't sealing tightly, letting steam escape. Add a little more hot stock, cover tightly, and continue cooking a few extra minutes.
Per serving (380g / 13.4 oz) · 4 servings total
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