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.
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.
Nutrition Facts : Calories 410 kcal, Carbohydrate 20 g, Cholesterol 302 mg, Fiber 2 g, Protein 39 g, SaturatedFat 3 g, Sodium 913 mg, Fat 21 g, ServingSize 2-3 main course (2-3 servings), UnsaturatedFat 17 g
SPICED MOROCCAN-STYLE SHRIMP
Categories Appetizer Side Broil Oscars Dinner Lunch Shrimp Spice Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 48
Number Of Ingredients 17
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.
QUICK MOROCCAN SHRIMP SKILLET
When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335 calories, Fat 11g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
SPICED SHRIMP
The basic recipe for these quickly broiled shrimp is elastic, easily halved or scaled up. And the spice choices can vary. Here I have opted for ras el hanout, a complex North African blend that delivers modest peppery heat along with pungent elements of cumin, fenugreek and coriander, as well as the warm astringency of allspice and cloves. Harissa, a North African hot sauce, seasons the dip. Serve it as an appetizer or pair it with a grain like rice or farro, or a buttery tumble of fluffy couscous for a more substantial meal.
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
- Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
- Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.
MOROCCAN SHRIMP STEW
This Moroccan-inspired stew has a hearty tomato sauce base and is loaded with fresh garlic, onion, and red and green bell peppers. The harissa adds the right amount of peppery smoke flavor that will have your taste buds dancing. Garnish with fresh thyme if you like. Serve with jasmine rice and naan bread.
Provided by CookingWithShelia
Categories Seafood Stew
Time 50m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 26.9 g, Cholesterol 115 mg, Fat 6.6 g, Fiber 5.4 g, Protein 18.9 g, SaturatedFat 0.8 g, Sodium 1560.4 mg, Sugar 8.2 g
SPICED TOMATO DIPPING SAUCE - MOROCCAN STYLE
This Moroccan style dipping sauce is delicious on anything from traditional Moroccan food to grilled chicken, shrimp, or steak. Perfect with Moroccan Chicken Bundles. It would also be a good accompaniment to many of the purhcased (frozen) appetizers such as chicken fingers, cheese sticks etc. Found on another site, but was originally from Gourmet magazine.
Provided by Just Call Me Martha
Categories Sauces
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat.
- Stir frequently until onion is softened, about 4 minutes.
- Stir in vinegar and simmer over moderately low heat about 1 minute.
- Add tomatoes with juice and brown sugar.
- Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes.
- Cool slightly.
- Puree sauce in blender or food processor until smooth.
- Be careful when blending hot liquids.
- Serve at room temp or slightly warmer.
Nutrition Facts : Calories 231.3, Fat 10, SaturatedFat 1.4, Sodium 26.4, Carbohydrate 35.3, Fiber 4.7, Sugar 27, Protein 3.4
MOROCCAN SIZZLING SHRIMP
Great shrimp appetizer. You could probably stretch this into a meal with some couscous and veggies, too. Untried by me, posted for ZWT. Adapted from "Around the World in 450 Recipes".
Provided by Muffin Goddess
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter in a large frying pan. When the butter begins to sizzle, add the garlic and cook for about 30 seconds.
- Add the spices (cumin, ginger, paprika and cayenne pepper) to the pan. Cook, stirring, for a few seconds.
- Add the shrimp. Cook shrimp for 2-3 minutes over high heat, stirring to avoid burning the spices. As soon as all the shrimp have turned pink, they're done. Avoid cooking for much longer past this point, because shrimp very easily become overcooked.
- Transfer shrimp to warmed serving dishes. Pour the spicy butter mixture over each serving. Garnish with lemon wedges and some chopped cilantro.
- Serve immediately.
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