3 tbsps extra-virgin olive oil
1 medium red onion, finely chopped
1 can of Goody whole, peeled tomatoes
¾ tsp ground cumin
¼ tsp ground allspice
salt and ground black pepper
1 to 2 jalapeños, finely chopped
3 garlic cloves, chopped
2 tbsps finely chopped fresh dill
2 tbsps sesame seeds, toasted
500 gm raw medium shrimp, peeled and deveined, tails removed
Coarsely chopped parsley leaves and lemon for serving
1. Heat 2 tablespoons extra-virgin olive oil in a large pan over medium. Add the onion and cook, stirring occasionally, until softened. Add Goody Canned tomatoes, the cumin and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.
2. Meanwhile, mash the jalapeño, garlic, dill and 1/2 teaspoon salt together using a mortar for a few minutes. Add to the tomato sauce and stir to combine. Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.
3. Stir in the shrimp, and cook over medium heat, stirring occasionally, until they have just turned pink.
4. To serve, drizzle with a generous amount of extra-virgin olive oil and scatter with the sesame seeds and chopped parsley.