Shrimp Charmoula
A flavorful Moroccan-inspired dish featuring succulent shrimp marinated in a vibrant sauce made with shallots, leeks, aromatic spices, lemon, and herbs. The charmoula sauce combines both sweet and tangy elements with a subtle heat that perfectly complements the seafood.
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.
Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
2 min
- 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.
Meanwhile, wash leek and pat dry.
2 min
- 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.
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.
Cape Mentelle Margaret River Chardonnay '05
