Appetizer

Crispy Shallot & Mitmita-Spiced Shrimp Cornets with Labneh

Name: Crispy Shallot & Mitmita-Spiced Shrimp Cornets with Labneh
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 cup finely grated Parmigiano-Reggiano; 12 large shrimp (16/20 count), peeled and deveined; 3 tbsp niter kibbeh, divided; 2 tbsp mitmita spice blend (or: 1 tbsp paprika + 1 tsp cayenne + ½ tsp red pepper flakes + ½ tsp ground coriander); 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp fresh lemon juice; ½ cup labneh (or thick Greek yogurt); 2 tbsp fresh cilantro, chopped; 2 medium shallots, thinly sliced into rings; sea salt and cracked black pepper; 2 limes, cut into wedges

Thin, crispy Parmigiano-Reggiano fricos molded into cornets while still warm, filled with plump shrimp seared in a fiery mitmita spice blend—a Ethiopian chili-forward sauce with garlic and ginger. Creamy labneh tempers the heat at the base, while fried shallot crisps and a squeeze of lime brighten. Handheld, showstopping, deeply Ethiopian-influenced but entirely original.

349calper serving 38gprotein 21gcarbs 15gfat 12min prep 16min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this