Shrimp Charmoula
From lunasea 16 years ago
- 20 minutes to make
- Serves 4
The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch (which is quite similar in spirit to Spanish escabeche). The shrimp is pickled in a gently tangy spice mixture for a subtle play of flavors. Read more Charmoula refers to the North African combination of ingredients in the marinade—though every country, town, and even family that makes charmoula creates its own special blend. The shrimp need 8 hours to marinate, so plan accordingly. Enjoy. Adapted from Gourmet. See less
Ingredients
- 1 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail fan attached, and deveined shopping list
- 3 large shallots, finely chopped (1 cup) shopping list
- 6 tablespoons extra-virgin olive oil, divided shopping list
- 1 small leek (white and pale green parts only), finely chopped shopping list
- 1 garlic clove, minced shopping list
- 1 fresh serrano chile , seeded and finely chopped shopping list
- 1/4 teaspoon sweet paprika shopping list
- 1/8 teaspoon smoked paprika shopping list
- 1/8 teaspoon turmeric shopping list
- 1/2 teaspoon grated lemon zest shopping list
- 1/2 cup fresh lemon juice shopping list
- 2 teaspoons mild honey shopping list
- 2 tablespoons chopped flat-leaf parsley or cilantro shopping list
How to make it
- Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
- Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
- Meanwhile, wash leek and pat dry.
- Add leek, garlic, and chile 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.
- 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.
- *Note: Shrimp can be marinated up to 1 day.
The Rating
Reviewed by 7 people-
Another great recipe from you! Wonderful melange of flavors. saved for sure!
greekgirrrl
in Long Island loved it
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Love it - you know me GF! Thanks for another great post. Another perfect 5.
danadooley
in Singapore loved it
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Marvelous dahling. Thank you Lunny.
jenniferbyrdez
in kenner loved it
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