Best 4 Shrimp In Charmoula Recipes
**Shrimp in Chermoula: A Culinary Journey to North African and Mediterranean Flavors**
Embark on a culinary adventure to North Africa and the Mediterranean with this enticing dish of shrimp in chermoula. Chermoula, a vibrant marinade and sauce, forms the heart of this recipe, tantalizing the senses with its harmonious blend of aromatic herbs, zesty citrus, and warm spices. This fragrant marinade infuses succulent shrimp with a delightful symphony of flavors, culminating in a delightful dish that captures the essence of North African and Mediterranean cuisine.
**Recipe 1: Classic Shrimp in Chermoula**
This recipe presents the classic preparation of shrimp in chermoula, showcasing the marinade's ability to elevate the natural sweetness of shrimp. Fresh herbs like cilantro, parsley, and mint mingle with garlic, cumin, and paprika, creating a marinade that seeps into every crevice of the shrimp. Grilled or pan-fried, these succulent shrimp become infused with the marinade's enticing flavors, resulting in a dish that is both aromatic and delectable.
**Recipe 2: Shrimp in Chermoula with Couscous**
This variation of shrimp in chermoula incorporates the traditional North African side dish of couscous, transforming it into a complete and satisfying meal. Fluffy couscous serves as a bed for the flavorful shrimp, soaking up the zesty marinade and creating a harmonious balance of textures and flavors. This recipe elevates the classic dish by adding a layer of complexity and depth.
**Recipe 3: Chermoula Shrimp Tacos**
For those seeking a fusion of flavors, this recipe introduces chermoula shrimp tacos, a delightful combination of North African and Mexican culinary traditions. Succulent shrimp, marinated in chermoula, are grilled to perfection and nestled into warm tortillas. Topped with a refreshing cabbage slaw, tangy salsa, and creamy avocado, these tacos offer an explosion of flavors and textures in every bite, making them a perfect appetizer or light meal.
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
ONE-POT CHERMOULA SHRIMP AND ORZO
Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.
Provided by Nargisse Benkabbou
Categories dinner, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
- Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
- Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
- Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
- Serve immediately, topped with the grated lemon zest.
Tips:
- For the best flavor, use fresh shrimp.
- If you don't have harissa, you can substitute another spicy chili paste or sauce.
- If you don't have chermoula, you can find recipes online or in cookbooks.
- If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
- Serve the shrimp with your favorite sides, such as rice, couscous, or vegetables.
Conclusion:
Shrimp in chermoula is a delicious and easy-to-make dish that is perfect for any occasion. The chermoula marinade gives the shrimp a flavorful and slightly spicy taste, and the grilling process adds a smoky flavor that is irresistible. Whether you are serving it as an appetizer or a main course, this dish is sure to impress your guests.
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