Moroccan Shrimp Recipes
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
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
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.
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 SHRIMP
This shrimp is quick and easy to make, and the blend of spices is beyond delicious. The recipe is from Weight Watchers and calls for grilling, but I have also pan fried the shrimp in a small amount of olive oil with perfect results. (Prep time does not include the marinating time.)
Provided by LorrieK
Categories < 30 Mins
Time 16m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 259.4, Fat 5.7, SaturatedFat 1, Cholesterol 287.9, Sodium 393.9, Carbohydrate 10.7, Fiber 0.3, Sugar 7.5, Protein 39.8
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
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.
More about "moroccan shrimp recipes"
MOROCCAN SHRIMP RECIPE | REAL SIMPLE
From realsimple.com
5/5 (21)Total Time 25 minsServings 4Calories 581 per serving
- In a large skillet, over medium-low heat, heat the oil. Add the onion, ½ teaspoon salt, and 1/8 teaspoon black pepper. Cover and cook until onion is softened, 5 to 7 minutes.
- Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
- Meanwhile, place the shrimp in a bowl and sprinkle with cumin, cinnamon, and 1/8 teaspoon black pepper. Squeeze the lemon over the shrimp and toss.
SIZZLING MOROCCAN PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 2Total Time 20 minsCategory Healthy MealsCalories 572 per serving
- Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt.
SPICY MOROCCAN SHRIMP TAGINE RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 1 min
MOROCCAN SEAFOOD BASTILLA RECIPE - MAROCMAMA
From marocmama.com
Cuisine MoroccanCategory Moroccan FoodServings 12Total Time 1 hr 50 mins
- Start by cooking the large piece of shrimp. If possible buy it already cleaned and filleted as it will speed up the process. Use ¼ of the charmoula marinade to spread all over the fish. Cook in an oven set at 180C | 350F. Bake for about 20-30 minutes depending on thickness. It’s ready when the fish starts to flake. Remove from the oven and allow the fish to cool completely. Remove the flesh from any bones that are remaining. It should be about 1kg of cooked fish when it’s cleaned.
- In a large skillet on the stovetop melt 2 Tbsp butter along with ¼ of the charmoula mixture. Cook for 4-5 minutes until the shrimp are pink. Remove the shrimp but reserve the liquid. DO NOT THROW IT AWAY! In the same pan once empty, add 1 Tbsp of butter and ¼ of the charmoula. Cook the same way as with the shrimp for about 5 minutes until cooked through. Again, remove the calamari but reserve the liquid - it can be mixed with the liquid from the shrimp. In a large pot, cook all of the vermicelli according to the package instructions and strain. Set aside. Go back to the bowl of the reserved cooking liquid from the shrimp and squid. Skim the layer of butter/oil that has formed at the top once the liquid has cooled down. Add this to a skillet. Add the remaining charmoula and mix in the mushrooms you are using. Cook for a few minutes to warm up the mushrooms and combine the flavors. Remove the oil/butter layer from the top of the reserved liquid and put in a skillet. With a spoon of remai
- Let everything cool completely This is important. If the ingredients are warm, it will make the warka melt and stretch out instead of staying tight. When everything has cooled, get a very large mixing bowl and add in the shrimp, calamari, fish, noodles, and mushrooms. Combine until everything is mixed well. Add in any additional harissa you may want at this time - I suggest adding some even if you don’t think you like “hot” things. It’s not very spicy but does add a good flavor. If you want some hotter, you can add much more or go with a sauce like sriracha. To make the bastilla you will want to use the largest round pan you have. A 10” (25cm) or 12” (30cm) or larger)pan is ideal however not all people have pans this size. In that case, you may need to make a few smaller sized bastila. The process for filling the bastilla is the same no matter how big the pan is.
- Oil a large round pan and add 3-4 sheets of warka, to cover the full surface with overhang. After adding each layer brush a layer of olive oil on the warka. Add the seafood filling until it is half full. Sprinkle a small layer of cheese and then another layer of seafood mixture. It should come almost to the top of the pan. Fold the warka over on itself to close the open area. Use 1-2 extra pieces on top to seal it. While arranging the top layers gently push down on the top to remove any excess air from the filling and layers of warka. Poke with a toothpick many times to remove air while cooking. Rub the top of the bastilla with extra oil on any exposed parts so the entire top will have a crisp, browned appearance. Bake at 400F just until golden brown. Everything inside is already cooked so this is to warm it up and create the outer crust. Decorating the Bastilla Clean shrimp by rinsing well. Typically they are served in the shell but you can remove them if you would like, it just may h
MOROCCAN GRILLED SHRIMP RECIPE - THE GARDENING COOK
From thegardeningcook.com
Cuisine Middle EasternTotal Time 10 minsCategory SeafoodCalories 262 per serving
- 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, coriander, ginger, paprika and cayenne pepper) to the pan. Cook, stirring well for a few seconds to mix the spices.
- Add the shrimp. Cook shrimp for 2 minutes on each side over a medium high heat, stirring to avoid burning the spices. As soon as all the shrimp have turned pink, they're done..
- Transfer shrimp to warmed serving dishes. Garnish with lemon wedges and some chopped spring onions.
SHRIMP-AND-VEGETABLE TAGINE WITH PRESERVED LEMON RECIPE ...
From foodandwine.com
5/5 Total Time 2 hrs 15 minsServings 6
- In a medium bowl, combine the parsley with the chopped cilantro, lemon juice, paprika, ginger, saffron and olive oil. Add the shrimp, toss to coat with the marinade and refrigerate for 2 hours.
- Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper. Simmer over moderate heat, stirring occasionally, until the tomatoes are broken down and slightly thickened, 10 minutes.
- Spread the sliced carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper. Add the onion, potatoes and bell peppers, lightly seasoning each layer with salt and pepper. Spread the tomato sauce on top. Cover and simmer over moderately low heat until the vegetables are just tender, about 20 minutes.
- Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer. Season with salt and pepper. Cover and cook over moderately low heat until the shrimp are pink and curled, about 3 minutes. Transfer the shrimp to a plate. Raise the heat to moderate and cook the tagine uncovered, stirring once or twice, until the juices have evaporated, about 5 minutes; don't let the vegetables burn on the bottom. Transfer the vegetables to a bowl and top with the shrimp. Garnish with cilantro sprigs and serve.
MOROCCAN SHRIMP WITH POMEGRANATE SAUCE - TARA TEASPOON
From tarateaspoon.com
4/5 (2)Total Time 1 hrCategory AppetizerCalories 45 per serving
- In a pot over high heat, stir together pomegranate juice, sugar and lemon juice until sugar dissolves. Boil until liquid thickens and is reduced to 1 cup, about 45 min.
- Heat a grill pan over medium heat. Add shrimp and cook 2 min per side until pink and opaque; place on top of arugula. Pour sauce in a small dish for dipping.
SPICY SHRIMP MOROCCAN STYLE RECIPE BY JOHN - COOKEATSHARE
From cookeatshare.com
5/5 Ratings 18Reviews 6Category Quick And Easy
- Fry the garlic in olive oil over medium until it turns light gold. Add the spices, salt and pepper, and mix well with spatula.
- Add the shrimp and fry them over medium for 8-10 minutes, stirring constantly (12-15 minutes for Jumbo shrimp). Add the chopped herbs and cook for another 2 minutes.
MOROCCAN SWEET AND SPICY SHRIMP (DF, GF) - SIMPLY WHISKED
From simplywhisked.com
4.2/5 (5)Total Time 15 minsCategory MainsCalories 217 per serving
- Add the shrimp to the pan and fry until thoroughly cooked – turning occasionally (shrimp should be completely pink).
13 MOROCCAN-INSPIRED RECIPES | TASTE OF HOME
From tasteofhome.com
Author Caroline StankoPublished 2018-12-14Estimated Reading Time 4 mins
- Easy Moroccan Chickpea Stew. When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors.
- 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.
- Moroccan Chicken Tagine Pockets. I enjoy shredded chicken dishes, Moroccan seasonings and pita sandwiches. The addition of the carrot salad laced with dates and pomegranate seeds lends an extra punch and crunch.
- Moroccan Flatbreads. My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb.
- Chicken with Sugar Pumpkins & Apricots. When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco.
- Iced Melon Moroccan Mint Tea. I grow mint on my balcony, and this refreshing beverage is a wonderful way to use it. It combines two of my favorite drinks—Moroccan Mint Tea and Honeydew Agua Fresca.
- Slow-Cooked Moroccan Chicken. Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. — Kathy Morgan, Ridgefield, Washington.
- Moroccan Stuffed Mushrooms. Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious.
- Moroccan Pot Roast. My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar.
- Moroccan Cauliflower and Almond Soup. This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing!
MOROCCAN STYLE SHRIMP – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 294 per serving
- Heat the olive oil in a large pan over medium high heat. Add the spices to the pan to let them "bloom" for about 30 seconds. They will open up and become so fragrant. Add the shrimp to the pan and let them cook for a couple of minutes to start to become pink and cooked through. After the couple of minutes, add the Sriracha, lemon zest and juice to the pan and stir it in. Lastly, pour in the cognac. Let the shrimp simmer in the cognac for a minute or two to let the alcohol cook off, then take the pan off of the heat.
- While the shrimp cook, prepare the couscous. Bring the chicken stock to a low boil in a small pot. Once it is boiling add the dill, Ras el hanout and couscous. Stir it together, cover the pot and then take the pot off of the heat. Let the couscous sit for 5 minutes to cook and become tender. When it's done, fluff it up with the fork.
- Scoop the couscous into pretty individual bowls or family style in a tagine. Scoop a generous portion of the shrimp on top. Be sure to get all of that lovely sauce with the shrimp too! Serve immediately and enjoy!
MOROCCAN SHRIMP BRIOUAT RECIPE - MAROCMAMA
From marocmama.com
Reviews 4Servings 10Cuisine MoroccanCategory Moroccan Food
- Soak the vermicelli noodles in hot water for about 5-10 minutes to soften and drain. In a bowl add the chopped, cooked shrimp, olives, noodles, spices and cilantro and mix well so that the spices combine with everything.
- The next step is to stuff and seal the briouats. Lay phyllo or egg roll diagonally with the point facing you. Fill with 1-2 tbsp of noodle and shrimp mixture. To roll them, fold over the triangle and roll a 1/2 turn. Fold in the edges and continue rolling.
- These will make an eggroll shape. As you tuck the last roll, brush some egg wash onto the end piece to seal the briouat. Lay in a flat layer on a cookie sheet.
- These can be partially baked (at 375F) and frozen - to be re-heated when ready to eat. Or they can be deep fried (if using an egg roll wrapper this is a better option). Serve hot!
MOROCCAN SHRIMP WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 318 per servingServings 6
- 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 SPICED PRAWN SKEWERS | MCCORMICK GOURMET
From mccormick.com
Cuisine MoroccanCategory AppetizersServings 8
MOROCCAN TAGINE OF SHRIMP IN TOMATO SAUCE
From thespruceeats.com
4.5/5 (20)Total Time 1 hr 45 minsCategory Dinner, Entree, Main CourseCalories 380 per serving
BEST MOROCCAN SHRIMP RECIPE - HOW TO MAKE MOROCCAN STYLE ...
From food52.com
Reviews 4Servings 6Cuisine MoroccanCategory Entree
MOROCCAN SHRIMP RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 581 per serving
SPICY BOHEMIAN: MOROCCAN SPICY GRILLED SHRIMP
From spicybohemian.blogspot.com
Estimated Reading Time 2 mins
MOROCCAN SHRIMP BRIOUAT COMPOUND - MAROCMAMA
From moroccanspace.com
MOROCCAN SHRIMP RECIPES - COOKEATSHARE
From cookeatshare.com
STEP-BY-STEP GUIDE TO PREPARE JAMIE OLIVER MOROCCAN SHRIMP ...
From simple.alltasteful.com
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