Appetizers
Chermoula Shrimp
Makes about 4 servings
Chermoula Shrimp
Makes about 4 servings
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.
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
carb. 3g
pro. 24g
fat 10g
sat. fat 1g
chol. 171mg
sod. 372mg
calc. 78mg
fiber 1g
Ingredients
- Chermoula
- ¾ cup fresh cilantro, stems discarded
- ½ cup fresh parsley, stems discarded
- 2 garlic cloves, peeled
- ½ teaspoon grated lemon zest
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper pinch cayenne
- 2 tablespoons fresh lemon juice
- 2-4 tablespoons extra virgin olive oil Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon olive oil pinch kosher salt pinch freshly ground black pepper
Preparation
- 1Put 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.
- 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.
- 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.
