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.
