Shrimp Charmoula

Ingredients

• •1 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail fan attached, and deveined
• •3 large large shallots, finely chopped (1 cup)
• •6 tablespoons extra-virgin olive oil, divided
• •1 small small leek (white and pale green parts only), finely chopped
• •1 clove garlic clove, minced
• •1 whole fresh serrano chile (optional), seeded and finely chopped
• •¼ teaspoon sweet paprika
• •⅛ teaspoon smoked paprika (optional)
• •⅛ teaspoon turmeric
• •½ teaspoon grated lemon zest
• •½ cup fresh lemon juice
• •2 teaspoons mild honey
• •2 tablespoons chopped flat-leaf parsley or cilantro

Cooking Instructions

1. 1.

   Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.

   2 min

2. 2.

   Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.

   8 min

3. 3.

   Meanwhile, wash leek and pat dry.

   2 min

4. 4.

   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.

   7 min

5. 5.

   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.

   480 min

6. 6.

   Cape Mentelle Margaret River Chardonnay '05