Moroccan Shrimp Briwats Like Egg Rolls Recipes

QUICK MOROCCAN SHRIMP SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

SHRIMP EGG ROLLS

Steps:

• Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
• Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
• While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
• Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
• Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

MOROCCAN SHRIMP BRIWATS (LIKE EGG ROLLS)

Steps:

• Cover the vermicelli with hot water and soak for about 15 minutes.
• Drain the noodles and then chop finely.
• Set aside.
• Heat the oil and add the onion and shrimp.
• Cook until the shrimp turns pink, stirring occasionally.
• Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.
• Put the mixtures in the wrapper and roll up like an eggroll.
• Or, if you prefer, fold the wrappers into triangle shapes.
• Brush the edges with some beaten egg yolk to seal.
• Fry in hot vegetable oil until golden.
• *Youcan freeze uncooked briwats until ready to use.
• Just be sure to let them thaw slightly to avoid splattering in the hot oil.
• Serve with a squeeze of lemon or harissa, if desired.
• This is a good"potluck" dish and is great for a quick and tasty lunch.

MOROCCAN SHRIMP

Steps:

• Combine first 13 ingredients in a large bowl (through ground red pepper). Add shrimp; stir to coat. Cover and marinate in refrigerator 1-2 hours, stirring occasionally.
• While shrimp marinate, soak 6 (12-inch) wooden skewers in water 30 minutes before grilling. Thread 6-7 shrimp evenly onto each skewer.
• Preheat grill.
• Place skewers on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp are done.
• Alternate cooking method: Pan fry for 3 minutes on each side in a small amount of olive oil.

MOROCCAN SIZZLING SHRIMP

Steps:

• Heat the olive oil and butter in a large frying pan. When the butter begins to sizzle, add the garlic and cook for about 30 seconds.
• Add the spices (cumin, ginger, paprika and cayenne pepper) to the pan. Cook, stirring, for a few seconds.
• Add the shrimp. Cook shrimp for 2-3 minutes over high heat, stirring to avoid burning the spices. As soon as all the shrimp have turned pink, they're done. Avoid cooking for much longer past this point, because shrimp very easily become overcooked.
• Transfer shrimp to warmed serving dishes. Pour the spicy butter mixture over each serving. Garnish with lemon wedges and some chopped cilantro.
• Serve immediately.

MOROCCAN SHRIMP STEW

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
• Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
• Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.