Grilled Shrimp With 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.
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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 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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