Chermoula Shrimp
From scearley 17 years ago
- 10 minutes to make
- Serves 4
Not content to just give you a chermoula recipe - I dip shrimp in it for broiling!
Ingredients
- 1/3 c + 1 Tbsp olive oil shopping list
- 3 Tbsp fresh chopped cilantro shopping list
- 2 Tbsp chopped Italian parsley shopping list
- 2 Tbsp preserved lemon rind shopping list
- 2 Tbsp lemon juice shopping list
- 2 garlic cloves, chopped shopping list
- 1 small red chili, seeded and finely chopped shopping list
- 1 tsp ground cumin shopping list
- 1/2 tsp paprika shopping list
- 20 medium shrimp shopping list
- 2 c couscous shopping list
- 2 Tbsp shredded mint leaves shopping list
- 1 1/2 c chicken stock, boiling shopping list
How to make it
- Process the cilantro, parsley, lemon rind, lemon juice, garlic, pepper, cumin, paprika, and 1/3 c of the olive oil to make chermoula.
- Peel and devein the shrimp, keeping the tail intact.
- Thread a skewer through each shrimp to make them straight, not curved, and spoon the chermoula over them, turning to coat.
- Refrigerate the shrimp for 30 minutes.
- Place the couscous in a heatproof bowl and pour the boiling stock and remaining tablespoon of oil over. Cover, and leave for 3-4 minutes.
- Fluff the couscous with a fork and stir in the mint.
- Arrange the shrimp on a foil-lined grill and cook under the broiler for 2-3 minutes on each side, or until pink and cooked.
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