Shrimp Charmoula
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 large
Shallot (finely chopped 1 cup)6 tbsps
Extra-Virgin Olive Oil (divided)1 tsp
Sweet Paprika1 tsp
Turmeric1 tsp
Lemon Zest (grated)1 cup
Lemon Juice (fresh)2 tsps
Mild Honey2 tbsps
Parsley (chopped flat-leaf)Directions:
1
Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes
2
Drain and cool
3
Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes
4
Meanwhile, wash leek and pat dry
5
Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes
6
Add paprikas and turmeric and cook, stirring, 2 minutes
7
Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil
8
Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours
9
Season with salt and serve in sauce
10
Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes
11
Drain and cool
12
Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes
13
Meanwhile, wash leek and pat dry
14
Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes
15
Add paprikas and turmeric and cook, stirring, 2 minutes
16
Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil
17
Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours
18
Season with salt and serve in sauce
19
What to drink: Cape Mentelle Margaret River Chardonnay '05 Cape Mentelle Margaret River Chardonnay '05