Moroccan Shrimp Food

ONE-POT MOROCCAN SHRIMP TAGINE

Steps:

• Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
• Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

MOROCCAN SEAFOOD BASTILLA RECIPE

Steps:

• If starting with raw shrimp in the shell, allow time for cleaning it. Remove the shell, head, tail, and legs from the shrimp. Deveining the shrimp is optional but I always do it. Wash the cleaned shrimp and drain thoroughly. The cleaned shrimp can be covered and refrigerated for up to a day until needed.
• In a small saucepan or pot, combine the grated tomato, garlic, parsley, oil and salt and pepper. Simmer over medium-low to medium heat until a thick sauce forms, about 15 minutes.
• Remove from the heat and stir in the hot sauce and soy sauce. Set aside.
• Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and add the shrimp. Season the shrimp with 1/2 teaspoon each of salt and pepper, and saute for 1 or 2 minutes, just until the shrimp is white and cooked through. Drain and reserve the liquids and set the shrimp aside.
• In the same skillet over medium heat, melt 1 tablespoon of butter and add the swordfish steak. Season generously with salt and pepper and cook, turning several times, until the fish is cooked and flakes easily. Drain and reserve the liquids. Break the fish off the bone into bite-size pieces, discarding any skin, and set aside.
• In a skillet with a lid, melt 1 tablespoon of butter over medium heat. Add the calamari and season with 1/2 teaspoon each of salt and pepper. Cover and braise the calamari in the butter and its own juices for 30 minutes or longer, until the calamari is very tender. Add a tiny bit of water during cooking only if the liquids evaporate before the squid is cooked.When the calamari is cooked, drain and reserve the liquids and set the calamari aside.
• Soak the dried mushrooms in a bowl of cold water for 25 to 30 minutes. Drain and coarsely chop the mushrooms.
• At the same time, soak the Chinese vermicelli in a large bowl of cold water for about 15 to 20 minutes, until tender enough to cut but not fully plumped. Drain and chop into 2" to 3" strands.
• Transfer the chopped rice vermicelli to the pot with the tomato sauce. Add the reserved liquids from cooking the fish and seafood and stir to combine. (I find tongs the easiest to use for this.)
• Simmer gently over medium-low heat, stirring frequently, until the vermicelli is tender and most of the liquids have been absorbed. Remove from the heat.
• Transfer the Chinese vermicelli to a very large bowl. Add the shrimp, calamari, fish and chopped mushrooms. Stir gently to combine.
• Taste for seasoning. The filling should be quite flavorful and zesty, a bit salty and spicy to the tongue. Adjust seasoning with additional soy sauce and/or hot sauce as desired. Note that some versions of seafood bastilla have a lot of heat due to hearty additions of hot sauce. Use your own palate as your guide.
• Working on parchment paper or aluminum foil allows for easy transfer of the bastilla once it's assembled. Overlap sheets of parchment paper or foil to create a large work surface of about 17"x 17".
• Brush the paper or foil with melted butter and then a little vegetable oil. Overlap sheets of warqa pastry, shiny side down, to fully cover this area. Allow the pastry sheets to drape well beyond the edge of your work area.
• Brush the pastry leaves with melted butter and add a single 12" round layer of warqa, shiny side down, to the center. Brush it with melted butter. This center circle serves as your guide and base for the bastilla.
• Place the seafood filling on the circular base, packing and shaping the filling to fit the 12" round. Drizzle melted butter over the filling then top with the grated cheese (if using).
• Gather the excess pastry up and around the filling, enclosing as much of it as you can. Try to maintain a nice circular shape with smooth sides. Trim excess folds of dough that create unwanted bulk. Brush the folded pastry with butter.
• Fully enclose the filling by arranging several more overlapping pastry leaves, shiny side up, over the top of the pie . Allow the edges of the pastry sheets to drape over the sides then tuck them carefully under the pie to finish shaping the bastilla.
• Brush the top and side of the bastilla generously with melted butter then with the egg yolk. (I use my hands for this step.)
• The bastilla is now ready for baking. Proceed to the next step, or wrap the bastilla in plastic (along with the parchment paper or foil base) and refrigerate for up to 24 hours, or freeze for up to 2 or 3 months.
• Preheat your oven to 350° F (180° C).
• Place the bastilla (still on its parchment paper or foil base) on a large baking sheet or pan. A flat sheet allows for easiest transfer; you can line it with foil and crimp up the edges to catch any drippings.)
• Bake in the middle of the oven until golden brown and crispy; about 35 to 45 minutes. Allow additional time if placing a frozen bastilla directly in the oven.
• Remove from the oven and if garnishing with cheese, sprinkle it over the hot bastilla. If your cheese doesn't have a low melting point, return the bastilla to the oven for a few minutes to melt the cheese.
• Carefully transfer the bastilla to a large serving platter. Garnish as desired with shrimp, lemon slices and parsley. Serve immediately.

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Steps:

• For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
• For the shrimp: Preheat the oven to 400 degrees F.
• In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
• Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

QUICK MOROCCAN SHRIMP SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

MOROCCAN SHRIMP WITH COUSCOUS

Steps:

• Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
• Scrape into a bowl using a rubber spatula. Cover and refrigerate.
• While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
• Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
• Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
• Sprinkle shrimp with remaining paprika mixture.
• Add shrimp to pan; sauté 5 minutes or until done.
• Spoon 1/2 cup couscous in center of each plate.
• Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.

MOROCCAN SHRIMP

Steps:

• Combine first 13 ingredients in a large bowl (through ground red pepper). Add shrimp; stir to coat. Cover and marinate in refrigerator 1-2 hours, stirring occasionally.
• While shrimp marinate, soak 6 (12-inch) wooden skewers in water 30 minutes before grilling. Thread 6-7 shrimp evenly onto each skewer.
• Preheat grill.
• Place skewers on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp are done.
• Alternate cooking method: Pan fry for 3 minutes on each side in a small amount of olive oil.

SPICED MOROCCAN-STYLE SHRIMP

Steps:

• Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. Season with salt and pepper. Transfer to bowl. Cover; chill overnight.
• Thread 1 shrimp and 1 pineapple cube onto each skewer. Brush with 3 tablespoons oil. Sprinkle with salt and pepper. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Arrange skewers in single layer on 3 baking sheets. Working in batches, broil until shrimp are almost cooked through, turning once, about 2 minutes per side. Brush shrimp and pineapple with some red pepper sauce. Broil 1 minute longer.
• Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.

MOROCCAN SPICY SHRIMP

Steps:

• Salt the shrimp well and set aside for 10 minutes.
• Heat the olive oil in a large frying pan over medium-high heat for 2 to 3 minutes, then add the garlic. Turn the heat down to medium and sauté the garlic for 1 to 3 minutes, don't let it burn.
• Add all the ground spices and stir well to combine. Cook this, stirring often, for 2 minutes.
• Turn the heat up to high and add the shrimp. Stir to combine and cook, stirring constantly, until the shrimp turn pink. This shouldn't take more than 4 to 5 minutes.
• Turn off the heat, add the lemon juice and toss to combine. Serve at once.

MOROCCAN SHRIMP STEW

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
• Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
• Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.