Shrimp In Charmoula Recipes
SHRIMP CHARMOULA
Steps:
- Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
- Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
- Meanwhile, wash leek and pat dry.
- Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil.
- Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.
- What to drink:
- Cape Mentelle Margaret River Chardonnay '05
GRILLED SHRIMP WITH CHARMOULA
From William-Sonoma, this Moroccan style dish is spicy and refreshing on a hot summer evening. The marinade is also good on fish.
Provided by dianegrapegrower
Categories Moroccan
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein the shrimp, leaving tail fin intact. Place in large zipper bag.
- Combine all other ingredients in a bowl, whisking to blend. Pour 1/2 the marinade over the shrimp. Seal bag, and marinate, refrigerated, for 1-2 hours.
- Prepare grill or preheat broiler.
- Remove the shrimp from the marinade, discarding marinade, and thread on skewers. If planning to serve on the skewer, estimate 6 shrimp per serving. Using double skewers will make it easier to turn the shrimp. Grill or broil until done, turning once - approximately 3-4 minutes per side.
- Serve with reserved marinade as a sauce.
SHRIMP IN CHARMOULA
Charmoula is a spicy Moroccan marinade; it typically contains paprika, cumin, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 18
Steps:
- In a large saucepan, combine 2 quarts water, carrots, celery, onion, vinegar, and peppercorns; bring to a boil. Reduce heat; simmer for 20 minutes. Return to a boil and add shrimp. Cook them through, about 3 minutes. Drain shrimp. Remove shells, leaving tail section intact; devein.
- Whisk together remaining ingredients, except greens. Add shrimp; toss to coat. Refrigerate for at least 1 hour or overnight. Let stand at room temperature 30 minutes before serving. Serve shrimp on the greens with marinade for dipping.
Nutrition Facts : Calories 19 g, Cholesterol 19 g, Fat 1 g, Protein 3 g, Sodium 59 g
SPICED COUSCOUS WITH SHRIMP AND CHERMOULA
Take the hassle out of making Spiced Couscous and Shrimp at home with the pure flavor of McCormick® herbs and spices. A blend of turmeric, cinnamon and cumin lends warmth to a traditional homemade Chermoula--a Moroccan herb sauce typically served with seafood. Layer sauce, couscous and shrimp in a bowl for a Moroccan-inspired meal worth gathering around the table for.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- For the Spice Blend, mix all ingredients in small bowl. Set aside.
- For the Chermoula, place cilantro, garlic and lemon juice in blender container; cover. Blend until almost smooth. Gradually add oil with machine running. Blend until smooth. Mix in 1 1/4 teaspoons of the Spice Blend. Keep refrigerated until ready to serve.
- For the Couscous, bring water to boil in small saucepan. Stir in remaining ingredients and another 1 1/4 teaspoons of the Spice Blend. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
- For the Shrimp, toss shrimp with remaining Spice Blend in medium bowl until evenly coated. Heat oil in medium skillet on high heat. Add shrimp; cook 1 minute per side or just until shrimp turn pink.
- To serve, spoon Chermoula into serving bowl. Top with couscous and shrimp. Garnish with cilantro, if desired.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 32.3 g, Cholesterol 86.3 mg, Fat 25.8 g, Fiber 2.7 g, Protein 14 g, SaturatedFat 3.6 g, Sodium 404.6 mg, Sugar 4.8 g
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- To make the sauce, first, lightly toast the cayenne, paprika, cumin and coriander in a pan. Add this to garlic, cilantro, parsley, mint, salt and juice of lemon, and process it in a food processor. Finally, add oil and process until everything comes together.
- Pat the shrimp dry with paper towel and set aside. In a bowl, add corn oil, salt, pepper, cayenne, paprika and mix well. Lightly toss the shrimp to coat well. Thread tightly onto 4-5 metal skewers, alternating the direction of the heads and tails. Place the shrimp skewers on the hotter side of the grill and cook shrimp until lightly charred (about 2-3 minutes). Flip the shrimp and continue to cook the second side until lightly charred and opaque throughout (about 2-3 minutes). Transfer the shrimp onto a serving platter and serve with chermoula sauce and lemon wedges.
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- In a mixing bowl, mix the shrimp with chermoula sauce and cover with a plastic wrap. Refrigerate and marinade for 30 minutes.
- Meanwhile, preheat the oven for 450F. Coat the bottom of a cast iron skillet or or baking sheet with non stick spray.
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- Combine salt and garlic, chopping mixture with a large knife to create a paste. Transfer mixture to a small bowl; add oil, stirring with a whisk. Add cilantro and next 6 ingredients; stir with a whisk.
- Thread 6 shrimp onto each of 4 (12-inch) metal skewers; lightly coat with cooking spray. Place skewers on grill rack coated with cooking spray. Cover and grill 3 minutes on each side or until done.
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- Combine the shrimp and one-third cup charmoula in a large nonreactive bowl or resealable plastic bag and marinate in the refrigerator for 2 hours. Ten minutes before removing the shrimp from the refrigerator, soak the bamboo skewers in water to prevent the wood from burning.
- Remove the shrimp from the marinade and thread with the lemon slices onto the prepared bamboo skewers.
- Heat the grill over medium-high heat. When the grill is hot, oil the rack and place the skewers on top. Grill the skewers until the shrimp are puffy, pink and opaque, about 2 to 3 minutes per side. Serve immediately with the remaining charmoula sauce.
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- Make the charmoula spice blend: Using a mortar and pestle, or in the bowl of a food processor, grind the garlic and ginger to a paste. Add the chopped parsley, cilantro and lemon zest and coarsely mash. Stir in the lemon juice. Stir in the paprika, cayenne, cumin, bay leaf and saffron (if using), and grind to incorporate. Stir in the salt.
- Place the shrimp in a large bowl. Add the charmoula blend, tossing to coat the shrimp completely. Cover the bowl and refrigerate the shrimp for 15 to 20 minutes to marinate.
- In a large, heavy-bottom saute pan or Dutch oven, place the marinated shrimp and the charmoula blend in a single layer. Add enough oil to completely cover the shrimp.
- Place the pan on the stovetop over low heat to gently cook the shrimp. After several minutes, the oil will begin to bubble gently. Continue to cook the shrimp just until firm and opaque, being careful not to overcook, 20 to 30 minutes (timing will vary depending on the heat, thickness and diameter of the pan). Remove from heat.
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- In a blender container or food processor bowl combine olive or cooking oil, lemon juice, parsley, cilantro, garlic, paprika, cumin, red pepper, salt, and black pepper. Cover and blend or process until finely pureed.
- In a bowl stir together shrimp and oil mixture. Cover and chill for 20 to 30 minutes. Drain shrimp, reserving marinade. Thread shrimp on skewers.
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