Moroccan Shrimp Recipes

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.

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.

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.

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.

Steps:

• Cover the vermicelli with hot water and soak for about 15 minutes.
• Drain the noodles and then chop finely.
• Set aside.
• Heat the oil and add the onion and shrimp.
• Cook until the shrimp turns pink, stirring occasionally.
• Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.
• Put the mixtures in the wrapper and roll up like an eggroll.
• Or, if you prefer, fold the wrappers into triangle shapes.
• Brush the edges with some beaten egg yolk to seal.
• Fry in hot vegetable oil until golden.
• *Youcan freeze uncooked briwats until ready to use.
• Just be sure to let them thaw slightly to avoid splattering in the hot oil.
• Serve with a squeeze of lemon or harissa, if desired.
• This is a good"potluck" dish and is great for a quick and tasty lunch.

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.

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.

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.

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.

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.