Best Grilled Shrimp With Tomato Jam Moroccan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS



Moroccan Shrimp with Tomatoes and Onions image

Provided by Marc Murphy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 Meyer lemon, cut into 8 wedges
1/3 cup lemon juice
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
10 ounces cherry tomatoes, halved
2 teaspoons ras el hanout (Middle Eastern spice mix)
1 teaspoon kosher salt
1 pound fresh head-on large shrimp
Leaves from 1 bunch cilantro, chopped

Steps:

  • For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
  • For the shrimp: Preheat the oven to 400 degrees F.
  • In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
  • Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

GRILLED SHRIMP WITH CHARMOULA



Grilled Shrimp With Charmoula image

From William-Sonoma, this Moroccan style dish is spicy and refreshing on a hot summer evening. The marinade is also good on fish.

Provided by dianegrapegrower

Categories     Moroccan

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

24 large shrimp
1/4 cup fresh lemon juice
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
3 garlic cloves, minced
1/4 cup fresh parsley, chopped (Italian, flat-leaf is best)
1/4 cup fresh cilantro, chopped
1/2 cup extra virgin olive oil
salt and pepper, to taste

Steps:

  • Peel and devein the shrimp, leaving tail fin intact. Place in large zipper bag.
  • Combine all other ingredients in a bowl, whisking to blend. Pour 1/2 the marinade over the shrimp. Seal bag, and marinate, refrigerated, for 1-2 hours.
  • Prepare grill or preheat broiler.
  • Remove the shrimp from the marinade, discarding marinade, and thread on skewers. If planning to serve on the skewer, estimate 6 shrimp per serving. Using double skewers will make it easier to turn the shrimp. Grill or broil until done, turning once - approximately 3-4 minutes per side.
  • Serve with reserved marinade as a sauce.

QUICK MOROCCAN SHRIMP SKILLET



Quick Moroccan Shrimp Skillet image

When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon canola oil
1 small onion, chopped
1/4 cup pine nuts
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 cup uncooked pearl (Israeli) couscous
2 tablespoons lemon juice
3 teaspoons Moroccan seasoning (ras el hanout)
1 teaspoon garlic salt
2 cups hot water
Minced fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

Nutrition Facts : Calories 335 calories, Fat 11g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

Related Topics