Moroccan Shrimp Over Couscous Recipes

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MOROCCAN COUSCOUS

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19



Moroccan Couscous image

Steps:

  • Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
  • Add the pignoli nuts and currants to the couscous, stir and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Provided by Marc Murphy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Moroccan Shrimp with Tomatoes and Onions image

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.

1 Meyer lemon, cut into 8 wedges
1/3 cup lemon juice
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
10 ounces cherry tomatoes, halved
2 teaspoons ras el hanout (Middle Eastern spice mix)
1 teaspoon kosher salt
1 pound fresh head-on large shrimp
Leaves from 1 bunch cilantro, chopped

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



Quick Moroccan Shrimp Skillet image

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.

1 tablespoon canola oil
1 small onion, chopped
1/4 cup pine nuts
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 cup uncooked pearl (Israeli) couscous
2 tablespoons lemon juice
3 teaspoons Moroccan seasoning (ras el hanout)
1 teaspoon garlic salt
2 cups hot water
Minced fresh parsley, optional

SHRIMP WITH COUSCOUS

This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 9



Shrimp with Couscous image

Steps:

  • In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  • Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  • Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g

2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper, for seasoning
1 teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 cloves garlic, thinly sliced
1 cup couscous
1 cup frozen peas, thawed

ONE-POT MOROCCAN SHRIMP TAGINE

The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 55m

Yield 6

Number Of Ingredients 21



One-Pot Moroccan Shrimp Tagine image

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.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g

3 tablespoons olive oil
4 large carrots, chopped
1 large sweet onion, diced
1 large russet potato, peeled and diced
1 red bell pepper, thinly sliced
½ cup pitted Kalamata olives, sliced
2 tablespoons minced garlic
2 teaspoons ginger paste
2 large tomatoes, coarsely chopped
½ cup chopped fresh cilantro
1 tablespoon dried parsley
2 teaspoons ground cumin
2 teaspoons seasoned salt
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon lemon juice
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
1 bay leaf
1 pound uncooked medium shrimp, peeled and deveined

MOROCCAN SHRIMP WITH COUSCOUS

Make and share this Moroccan Shrimp With Couscous recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14



Moroccan Shrimp With Couscous image

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.

Nutrition Facts : Calories 258.8, Fat 3.9, SaturatedFat 1.7, Cholesterol 150.2, Sodium 978.6, Carbohydrate 34.1, Fiber 2.7, Sugar 2.2, Protein 21.2

3/4 cup plain low-fat yogurt
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/2 cup mixed dried fruit or 1/2 cup golden raisin
1/4 cup water
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 cup uncooked couscous
1 tablespoon butter
1 1/2 lbs peeled and deveined large shrimp
6 fresh cilantro stems (optional)

MOROCCAN SHRIMP OVER COUSCOUS

The sweetness of the golden raisins is a nice compliment to the smokey cumin in this dish. This recipe was adapted from one I found in Real Simple magazine. It might be nice to add a little "heat" to this dish too. Some cayenne pepper or a small chili might compliment the fragrance of the cinnamon and sweet raisins. I would have liked to garnish this with cilantro, but used scallions instead!

Provided by Kozmic Blues

Categories     Moroccan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Moroccan Shrimp over Couscous image

Steps:

  • Prepare couscous according to package directions.
  • Rinse shrimp and pat dry.
  • Season with salt and pepper to tast and set aside.
  • Heat olive oil in a large skillet over medium heat.
  • Add onion, salt and pepper.
  • Cover and cook until onion is soft, about 5-7 minutes.
  • Add cumin and cinnamon and stir to coat onions.
  • Next, add bell pepper and raisins and cook for about 4 minutes more.
  • Add tomatoes, and simmer mixture for another 3 minutes.
  • Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
  • Serve with couscous.

Nutrition Facts : Calories 558.4, Fat 6, SaturatedFat 1.1, Cholesterol 220.9, Sodium 496.5, Carbohydrate 91.5, Fiber 8.8, Sugar 24.6, Protein 36.4

1 (10 ounce) box couscous (I like Near East brand)
1 tablespoon olive oil
1 large sweet onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 red bell pepper, diced
3/4 cup golden raisin
1 (28 ounce) can whole tomatoes, drained and chopped
1 lb shrimp, peeled and deveined
2 teaspoons cumin
1 teaspoon cinnamon
cilantro (optional) or scallion, to garnish (optional)

MOROCCAN SEAFOOD STEW WITH COUSCOUS

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12



Moroccan Seafood Stew with Couscous image

Steps:

  • Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
  • Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.

Nutrition Facts : Calories 410, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 1564 milligrams, Carbohydrate 50 grams, Fiber 10 grams, Protein 24 grams, Sugar 9 grams

1 cup couscous
2 tablespoons extra-virgin olive oil
1 onion, halved and thinly sliced
1 tablespoon paprika
1 tablespoon ground cumin
Kosher salt and freshly ground pepper
1 26-ounce box chopped tomatoes (such as Pomi) or two 14 1/2-ounce cans diced tomatoes
8 ounces green beans, trimmed and cut into 1-inch pieces
1/2 cup pitted green olives, plus 1/4 cup brine
1/2 cup roughly chopped fresh cilantro, plus more for topping
2 pounds mussels, scrubbed and debearded
12 ounces medium shrimp, peeled and deveined

CHERRY TOMATOES AND SHRIMP OVER PARMESAN COUSCOUS

To me, the classic trio of tomatoes, basil and garlic is comfort food. This is another recipe from Cooking Pleasures.

Provided by SkinnyMinnie

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Cherry Tomatoes and Shrimp over Parmesan Couscous image

Steps:

  • Heat 4 Tbs of the olive oil in a large skillet over LOW heat until hot.
  • Add the garlic and crushed red pepper.
  • Simmer for about 5 min, stirring occasionally.
  • Add the wine, and increase the heat to medium-low.
  • Gently boil for about 2 minute.
  • Increase the heat again to medium - medium high and add the tomatoes, shrimp and 3/4 tsp salt.
  • Cook for 2-3 min more, or until the shrimp turn pink, stirring occasionally.
  • Stir in the basil.
  • Meanwhile, bring the water, remaining 1 Tbs olive oil and remaining 1/4 tsp salt to a boil in a medium saucepan over medium high heat.
  • Remove from the heat and stir in the couscous.
  • Cover and let stand for 5 minutes.
  • Toss with 1 cup of the cheese.
  • Transfer the cooked couscous to a serving bowl and top with the shrimp and tomatoes.
  • Sprinkle the top with the remaining 1/4 cup of cheese.

Nutrition Facts : Calories 656.4, Fat 28.5, SaturatedFat 8.2, Cholesterol 200.3, Sodium 1244.7, Carbohydrate 52.4, Fiber 5, Sugar 4.4, Protein 43.9

5 tablespoons olive oil, divided
6 garlic cloves, thinly sliced
1/8-1/4 teaspoon crushed red pepper flakes
1/4 cup white wine
4 cups cherry tomatoes, halved
1 lb medium shrimp, peeled and deveined
1 teaspoon salt, divided
1 cup fresh basil, coarsely chopped
1 3/4 cups water
1 1/4 cups couscous
1 1/4 cups parmesan cheese, freshly grated (5 oz.)

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



Moroccan Sizzling Shrimp image

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.

1 lb jumbo shrimp, peeled and deveined
2 tablespoons olive oil
2 -3 tablespoons butter
2 garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon ground ginger
2 teaspoons paprika
1/2 teaspoon cayenne pepper
lemon wedge, for garnish
chopped fresh cilantro, for garnish

MOROCCAN VEGETABLE STEW WITH COUSCOUS

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Provided by Annacia

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



Moroccan Vegetable Stew With Couscous image

Steps:

  • In a nonstick skillet, heat oil over medium high heat.
  • Add carrots, squash, and onion and cook until golden, about 10 minutes.
  • Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
  • Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
  • Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
  • Stir cilantro into stew.
  • Spoon stew over couscous to serve.

Nutrition Facts : Calories 448.1, Fat 5.3, SaturatedFat 0.7, Sodium 878.9, Carbohydrate 89.9, Fiber 12.8, Sugar 10.2, Protein 14.1

1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2 inch thick
1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
1 medium onion, chopped
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can stewed tomatoes
1/2 cup pitted prunes, chopped
1/2 teaspoon cinnamon (more if you like)
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup couscous
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

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From fredericksburg.com


MOROCCAN COUSCOUS RECIPE {QUICK AND EASY SIDE DISH} – …
Add the salt, pepper, and cumin and cook for 30 seconds. Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and …
From wellplated.com


AUTHENTIC MOROCCAN COUSCOUS RECIPE - PETIT APRON
Making Couscous using a Dutch Oven and a Microwave! To start with, preheat a dutch oven on medium heat for a couple of minutes. Next, put in olive oil, chopped onion, garlic, and seasonings. Stir and sauté for 5 min, or until the onions soften. Add chicken, brown for 5 min, flip, and brown for a few more minutes.
From petitapron.com


MOROCCAN SHRIMP WITH COUSCOUS - LUNCH RECIPES
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.
From fooddiez.com


SIZZLING MOROCCAN SHRIMP, FLUFFY COUSCOUS, AND RAINBOW SALSA
Muddle in 1 tablespoon of oil, the paprika, saffron, and a swig of boiling water to make a marinade. Use little scissors to cut down the back of each shrimp shell and remove the vein. Cut 1 orange ...
From yahoo.com


NORTH AFRICAN SHRIMP WITH SUMMER VEGETABLE COUSCOUS - SIMPLY …
Place the tomatoes, zucchini, summer squash and onion onto a rimmed metal baking sheet. Drizzle with olive oil and season with a couple pinches of salt and freshly ground black pepper. Gently toss to coat and place in a 400° oven for about 18-20 minutes. Once roasted, add the veggies and their juices to a large bowl.
From simplyscratch.com


MOROCCAN SWEET AND SPICY SHRIMP (DF, GF) - SIMPLY WHISKED
Instructions. Mix seasonings together in a small bowl. Toss the mixture with the shrimp until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the pan and fry until thoroughly cooked – turning occasionally (shrimp should be completely pink).
From simplywhisked.com


THE VERY MOROCCAN WAYS TO COMPLEMENT COUSCOUS - CULTURE TRIP
While many people today use a fork or spoon to eat couscous, traditionally couscous is eaten with the hands. Do note that in Morocco, the right hand only is used for eating. Diners gather couscous between their fingertips and roll/press it into a ball to eat. People should only eat from the section in front of them; it is impolite to take food ...
From theculturetrip.com


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #healthy     #main-dish     #seafood     #african     #dinner-party     #low-fat     #moroccan     #shrimp     #dietary     #low-sodium     #low-saturated-fat     #low-calorie     #low-in-something     #shellfish

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