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A North African–style pesto, this is a perfect accompaniment for most seafood, especially shrimp and salmon, but is also delicious tossed with steamed or roasted potatoes.
Chermoula Shrimp
3/4 cup fresh cilantro, stems discarded
1/2 cup fresh parsley, stems discarded
2 garlic cloves, peeled
1/2 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper pinch cayenne
2 tablespoons fresh lemon juice
2-4 tablespoons extra virgin olive oil

1 pound large shrimp, peeled and deveined
1 teaspoon olive oil
pinch kosher salt
pinch freshly ground black pepper

1. Put all ingredients for the chermoula, except the olive oil, in a mini chopper, or a food processor fitted with the metal chopping blade.  Pulse until roughly chopped, about 8 to 10 times, scraping as needed.  While continuously processing, gradually add the oil through the hole in the top of the lid, processing until desired consistency is reached – use less oil if you want a chunkier pesto-like sauce, or more if you want it thinner .  Taste and adjust the seasonings to your liking .  Cover and reserve to allow flavors to meld.

2. Prepare the shrimp and fit the broiling/steaming rack into the baking pan. Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine. Divide the shrimp among 5 skewers and place the skewers on top of the broiling/steaming rack.  Put the rack in the upper broil position.  Put the tray on the rack and leave the oven door slightly open .  Set to Broil for 10 minutes, or until the shrimp are fully opaque.

3. Transfer the shrimp to a platter and drizzle the chermoula over the top.


Note: If using wooden skewers, soak them in water for at least half hour prior to using.



Servings: Makes about 4 servings

Nutritional information per serving

Nutritional information per serving:

Calories 200 (47% from fat) • carb. 3g • pro. 24g

• fat 10g • sat. fat 1g • chol. 171mg • sod. 372mg

• calc. 78mg • fiber 1g

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