Shrimp Marrakesh
From jo_jo_ba 16 years ago
- 15 minutes to make
- Serves 4
A flavourful, whole-wheat and seafood dish with the sweet and savoury blend of aromas and tastes from Morocco. Add a pinch of saffron to the couscous if you have it for an even deeper layer of flavour.
Ingredients
- ¾ cup water shopping list
- 2/3 cup whole-wheat couscous shopping list
- 1 teaspoon olive oil shopping list
- 1 large spanish onion, roughly chopped shopping list
- ½ teaspoon salt shopping list
- ½ teaspoon pepper shopping list
- 1 red pepper, seeded and roughly chopped shopping list
- ½ cup golden raisins shopping list
- 1 28-ounce can whole tomatoes, drained and roughly chopped shopping list
- 1 pound raw medium shrimp, peeled and de-veined shopping list
- 1 tablespoon ground cumin shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 lemon, halved shopping list
How to make it
- Bring the water to a boil in a saucepan. Stir in the couscous, cover the pot and remove it from the heat.
- Allow the pot to stand, covered, for 5-8 minutes.
- Meanwhile, heat the oil in a large pan over medium-low heat.
- Add the onion, salt, and half the black pepper.
- Cover and cook until the onion is softened, 5 to 7 minutes.
- Add the bell pepper and raisins and cook for 4 minutes more.
- Add the tomatoes and heat for 3 minutes, stirring.
- Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper.
- Squeeze the lemon over the shrimp and toss to combine.
- Drain the shrimp and add to the tomato mixture in the skillet.
- Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes. Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp mixture over the top.
The Rating
Reviewed by 2 people-
Yummy, I'm going to try it.
berry
in Myrtle Beach loved it
-
mmmmmmmmm
invisiblechef
in loved it
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