Ingredients

1/2 teaspoon cumin seeds

6 tablespoons organic extra virgin olive oil

2 cups diced onions

1 red bell pepper, sliced into 3/4 -inch strips

1 yellow bell pepper, sliced into 3/4-inch strips

3 thyme sprigs

1 bay leaf

1 tablespoon chopped parsley

1 tablespoon chopped cilantro

2 teaspoons brown sugar, maple sugar, or Rapadura

3 ripe tomatoes

1/4 teaspoon saffron threads

1 teaspoon minced jalapeño pepper

Pinch cayenne

Salt and black pepper

1/2 cup water, if needed

1 pound Wild Pacific Spot Prawns, peeled and deveined

FINISHING

2 T EVO

1T minced garlic

2T chopped parsley or cilantro

Preparation

  1. Dry-roast cumin seed over medium-high heat for 2 minutes. Add the oil and onions and saute for 5 minutes. Add the peppers, thyme, bayleaf, chopped parsley and cilantro and sugar, and cook for 3-5 minutes.
  2. Stir in the tomates, saffron, jalapeno, cayenne and sprkling of salt and pepper. Reduce the heat to medium-low and cook coverd for 10 minutes. During cooking, make sure liquid maintains normal pasta sauce consistency; add water as necessary.
  3. Add shrimp and cover. cook on gentle for 5 minutes until shrimp are cooked.
  4. In small skillet, heat olive oil with garlic and coo until garlic is straw colored. Immediately stir garlic into shrimp. sprinkle with herbs and serve hot.