Shrimp Tibs

Ingredients

• 600 g (1 1/3 lb)shrimp — peeled and deveined
• 1red onion — cut into wedges
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 2green chilies — slit lengthwise
• 2tomatoes — cut into wedges
• 3 tbspniter kibbeh
• 2 tbspawaze paste
• 1 sprigfresh rosemary — optional
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Start by peeling and deveining 600 g (1 1/3 lb) of shrimp, then pat them dry with paper towels to ensure they sear properly. Heat a heavy skillet over high heat until it is almost smoking. This high heat is crucial for achieving a good sear on the shrimp.
2. Add 3 tablespoons of niter kibbeh to the hot skillet. Once melted and sizzling, carefully add the shrimp in a single layer. Let them sear without stirring for about 1-2 minutes until they develop a golden-brown crust. Flip the shrimp and sear the other side until just cooked through and juicy.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add 1 red onion cut into wedges, 3 cloves of minced garlic, 1 tablespoon of freshly grated ginger, and 2 sliced green chilies. Toss these ingredients in the remaining niter kibbeh, allowing the edges to char slightly for a smoky flavor.
4. Stir in 2 tablespoons of awaze paste and 2 chopped tomatoes. Cook, stirring occasionally, until the tomatoes soften and release their juices, creating a thick sauce that clings to the vegetables.
5. Return the shrimp to the skillet and mix them with the sauce. Add 1 teaspoon of fine salt and a sprig of fresh rosemary. Stir everything together until the shrimp are well-coated and heated through. Serve immediately with injera, letting the sizzling aroma invite everyone to the table.