Crevett Mekli (Qamrone) Mekli, Crevettes Sautees, Algerian Sauteed Shrimp

In Los Angeles whole shrimp with roe are easiest to find at East Asian markets. If you are accustomed to eating shelled shrimp you are missing lots of flavor.

Algerian cooking is always about flavor, even the simple dishes will have depth of flavor. The Algerian way of eating is always about enjoying the food. There is none of the French politesse or puritanical parsimony.

An Algerian feast possibly looks shockingly excessive to others. I do not know, because I am a native. Okay, born in France, but I am still ALGERIAN.

Ingredients:

1 kilo of whole shrimp with heads on, thees are about the size my index finger
2 fresh hot red chilis, sliced into rounds
3 cloves of garlic minced
2 shallots or 1/2 a small onion chopped
Olive and butter
2 lemons cut into quarters

Method:

1) Rinse and drain the shrimp

2) Saute the chilis and shallots in olive and butter over medium heat until they start to soften, be generous with the olive oil and butter. You'll have more sauce!

3) Add the garlic, cook for a few minutes. Turn up the heat to high, add the shrimp, season with salt and cook until they just curl up. Do not over cook.

A variation of this is add some fresh chopped tomatoes to serve over pasta or with rice. As usual you can add spices or not to this dish. Squeeze on the lemon juice before eating.

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Comments

[Spud1]

Bon jour! I am glad I came accross this blog, I look forward to more recipes. The shrimping season is just finishing here in Maine, and I'll definitely give this dish a try.

[Rym]

Wow, it's so cool that I came across this blog of my fellow Algerian :)

[Paz]

Yum! This sounds delicious!

Paz