Josh Nelson of Almanac Fish shared a recipe for a traditional Moroccan dish called Shrimp Chermoula. For more information on Almanac Fish, click here.

Shrimp Chermoula Recipe

Ingredients:
16 med/lrg          Shrimp, uncooked, peeled and deveined (4/person)
2 tbsp.                  EVOO
1 cup                     Chermoula Sauce, recipe follows
1 cup                     Harissa, recipe follows
1 lb.                       Cumin Carrots, recipe follows
Fresh mint, several leaves for garnish
Salt, to taste

Directions:

Prepare chermoula and harissa in advance. Bring sauté pan to medium-high heat. Add EVOO and heat. Lay cleaned shrimp in pan gently to avoid oil spatter. Cook shrimp until opaque (140 degrees). Remove from heat. In separate bowl gently toss shrimp and carrots with chermoula. To serve, puddle 2 oz. of Harissa on individual serving plates, arrange shrimp and carrots on top.

Garnish with fresh mint and a sprinkle of salt. Serve immediately.

Chermoula Sauce
Makes 3 Cups

1 cup                     Cilantro, chopped
1 cup                     Mint, chopped
1 cup                     Parsley, chopped
4 cloves                Garlic, minced (or grated on a Microplane)
1 tsp                      Paprika
2 tsp                      Ground Cumin
½ tsp                     Cayenne
1.4 tsp                  Saffron
1 cup                     EVOO
1 cup                     Canola oil
To taste                Salt
Mix all ingredients in a bowl, and set aside. Refrigerate extra.

Cumin Carrots
1 lb.       Carrots, peeled, cut to your preferred size
2 tbsp.  Salt
4 tbsp.  Ground cumin
4 cups   Water
Place all ingredients into sauté pan and bring to boil. Lower temp to moderate to low boil until tender. Remove from heat. Drain and serve.

Harissa
Makes 2 cups

Ingredients:
16 oz./ 2cups                     Fresno chilies
8 oz./1 cup                          Carrots
10 oz./1 ¼ cup                   Onion
¼ stalk                                  Celery
1 ½ cloves                           Garlic
¾ cup                                    White Wine|
¼ cup                                    Parsley
¼ cup                                    Cilantro
2 (med.)                               Tomatoes
6 oz. can                               Tomato paste
1 tsp.                                     Black peppercorns, whole
1 tsp.                                     Coriander
2 sprigs                                 Thyme
1 (lrg)                                    Guajillo

Directions:

Preheat oven to 350. Mix all ingredients in a large pan and cover with foil and place in pre-heated oven for 1 hour. Remove foil and continue to cook for 2 hours stirring occasionally. When most of the moisture is gone and the vegetables darken, remove from oven and puree until smooth.