Quick Moroccan Shrimp Skillet Recipes

SPICED MOROCCAN-STYLE SHRIMP

Spiced Moroccan-Style Shrimp image

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

Ingredients

4 teaspoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon turmeric
2 7.25-ounce jars roasted red peppers, well drained
1/3 cup chopped onion
5 teaspoons minced seeded serrano chilies
3 garlic cloves
1/4 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1/4 cup plus 3 tablespoons olive oil
48 large uncooked shrimp (about2 pounds), peeled, deveined
48 3/4-inch cubes peeled cored pineapple
48 6-inch bamboo skewers, soaked in water 30 minutes, drained
1/2 cup chopped green onions
3 tablespoons toasted sesame seeds
2 limes, cut into wedges

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.

ONE-POT MOROCCAN SHRIMP TAGINE

One-Pot Moroccan Shrimp Tagine image

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

Ingredients

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

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

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Moroccan Shrimp with Tomatoes and Onions image

Provided by Marc Murphy

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

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.

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