Moroccan Shrimp and Cous²
Moroccan Shrimp and Cous²

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, moroccan shrimp and cous². It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sprinkle shrimp with remaining paprika mixture. Garnish with cilantro sprigs, if desired. Moroccan Shrimp and Couscous makes a fabulous midweek supper for four and the easily multiplied recipe is also perfect for entertaining.

Moroccan Shrimp and Cous² is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Moroccan Shrimp and Cous² is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook moroccan shrimp and cous² using 28 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Moroccan Shrimp and Cous²:
  1. Take 10-12 Large Argentinian Shrimp
  2. Make ready 1 Tsp Paprika
  3. Prepare 1 Tsp Granulated Garlic
  4. Prepare 1/2 Tsp Chili Powder
  5. Make ready 1/2 Tsp Cinnamon
  6. Get 1/2 Tsp Ginger
  7. Prepare 1/2 Tsp Allspice
  8. Take 1 Tsp Salt
  9. Prepare Black Pepper
  10. Get Sautéed Veggies
  11. Take 2 Zucchini or Yellow Squash (Halved, and cut on the bias)
  12. Make ready 1/2 Large Onion (Yellow or Red) Cut into rounds
  13. Make ready 1/2 Cup Quartered Crimini Mushrooms
  14. Get 1 Large Clove Garlic, Crushed
  15. Make ready Black Pepper
  16. Get to Taste Salt
  17. Prepare Cous²
  18. Get 1 Cup Moroccan Couscous
  19. Take 1 1/2 Cup Cold Water
  20. Take 1 Tbsp Veg. Base
  21. Take 1 Tsp Lemon Juice
  22. Take Grate of Lemon Zest
  23. Take to Taste Salt
  24. Prepare Yogurt Sauce
  25. Make ready 1 Cup Plain Greek Yogurt
  26. Prepare 2 Tbsp Honey
  27. Get 1-2 Tsp Lemon Juice
  28. Take to Taste Salt

Once it is boiling add the dill, Ras el hanout and couscous. Traditional Moroccan recipes and Moroccan inspired recipes. Tagine, couscous, bastila, appetizers, pastries, deserts recipes and more. Facts about ingredients, spices and Moroccan cuisine culture.

Steps to make Moroccan Shrimp and Cous²:
  1. Let the Greek yogurt hang so the excess liquid drips out of it. Meanwhile, combine spices for shrimp in a small bowl. Taste for corrections. Peel the shrimp, leaving the tails on, and toss in spice.
  2. Set a sautée pan over medium-high heat, and add a drizzle of olive oil. Once the oil shimmers, add the garlic and sautée until fragrant. Add in the onions and mushrooms and stir once, to incorporate with the garlic. Let them sear for a minute or 2 before stirring, so they get color. Stir once, and leave for another minute, then add in squash and cook until squash is browned but not watery. Remove from heat, and move sautéed veg into a container. Place pan back on heat.
  3. In a small sauce pan heat water, veg base, and lemon juice to boiling over high heat. Once a rolling boil is achieved, remove from heat and add couscous, stirring to incorporate. Add lemon zest, and let sit 1 minute. Fluff with a fork. Salt to taste. Never salt before, the stock may make it salty enough and anything else could make it too salty!
  4. In the veggie pan, add another dash of olive oil, and sautée the shrimp. Add a splash of water quickly if the spices start to burn on the pan, or the shrimp will taste scorched. Don't overcook the shrimp, 1½ minutes at most.
  5. In a small bowl mix yogurt, honey, lemon juice, and salt. Mix until combined.
  6. Scoop half of the couscous on a plate, in a smoothly tapered mound. Arrange sautéed veggies on top, making sure to display the colorful sides of the produce. Place half the shrimp on top. Finally, spoon out the sauce in streaks over the whole dish. Garnish with chopped parsley.

Cajun Shrimp with Tomato Alfredo Pasta. Couscous - I found some great tri-colored pearl couscous. You can use any type that your local grocery store carries. Couscous is one of Morocco's staple foods. It has a Berber heritage and is also widely eaten in other North African nations such as Algeria, Tunisia, and Libya.

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