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.
GRILLED CHIMICHURRI SHRIMP WRAPS
Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 wraps
Number Of Ingredients 11
Steps:
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.
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
GRILLED SHRIMP WITH CHIMICHURRI
The herbs in this recipe's tangy chimichurri sauce-mint, basil, and parsley-add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes it practically our favorite dish for summer entertaining.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 6
Steps:
- Soak wooden skewers in water for 30 minutes. Heat grill to high.
- Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.
Nutrition Facts : Calories 138 g, Cholesterol 202 g, Fat 5 g, Protein 22 g, Sodium 288 g
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