Spiced Shrimp By way Of The Moors
Recipe: #32885
July 05, 2019
Categories: Shrimp, Pineapple Appetizers, Moroccan, Oven Roast, Spices, Spicy, more
"Presented here in this recipe is a Moroccan style shrimp that is cooked in the oven, finished in broiler. It can be served as an appetizer for 24 or as a meal serving 12. Source: Cooking with Michele"
Original is 12-24 servings
Ingredients
Nutritional
- Serving Size: 1 (183.8 g)
- Calories 155.7
- Total Fat - 6.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 95.2 mg
- Sodium - 833.4 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 2.9 g
- Sugars - 9.5 g
- Protein - 11.3 g
- Calcium - 110.2 mg
- Iron - 1.2 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat coriander, cumin and turmeric in a skillet until fragrant, 2-3 minutes. Pour into a food processor and add the peppers, onions, serrano peppers and garlic. Process until smooth.
Step 2
Add honey, lime juice, and zest and pulse a couple of times. With the food processor running, slowly pour in the oil and season with salt and pepper to taste.
Step 3
Toss shrimp with a little bit of the paste and spread on a baking sheet.
Step 4
Bake at 350 degrees for about 5-6 minutes, then broil for 1 minute (keep an eye on it for it not to overcook and become rubbery). Use a toothpick to skewer a cooked shrimp and a piece of pineapple together, proceeding until all shrimp have been skewered or simply lay both on a platter. Sprinkle with green onions and sesame seeds. Serve with additional pepper paste for dipping.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for ones that are fresh, firm, and have a mild smell.
- To reduce the heat of the serrano peppers, remove the seeds and white membranes before mincing.
- Substitute cilantro for coriander- Cilantro has a more bright and citrusy flavor, which will add a nice contrast to the sweet and spicy flavors of the other ingredients.
- Substitute coconut oil for extra virgin olive oil- Coconut oil is a healthier alternative to olive oil and has a mild coconut flavor that will pair nicely with the other flavors in the dish.
Coconut-Curry Shrimp Replace the coriander, cumin, and turmeric with 2 tablespoons of curry powder. Add a can of coconut milk to the pepper paste and process until smooth. Omit the honey, lime juice, and lime zest. Instead of sesame seeds, sprinkle with chopped fresh cilantro.
Moroccan Couscous: This is a traditional accompaniment to Moroccan-style dishes like Spiced Shrimp by Way of the Moors. It's a simple and flavorful side dish that pairs perfectly with the flavors of the shrimp and pineapple. It's also a great way to add more veggies to the meal.
Spicy Roasted Vegetables: Roasting vegetables is a great way to bring out their flavor and add a bit of heat. This spicy roasted vegetable dish is a great accompaniment to the spiced shrimp. It's packed with flavor and is sure to be a hit with everyone at the table. Plus, it adds a healthy dose of vegetables to the meal.
FAQ
Q: How long should I bake the shrimp?
A: Bake the shrimp at 350 degrees for 5-6 minutes, then broil for 1 minute. Keep an eye on it to avoid overcooking.
Q: What type of shrimp should I use?
A: For best results, use medium-sized shrimp that have been peeled and deveined. This will ensure they cook evenly and will be easier to eat.
1 Reviews
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Fun facts:
The Moors were a North African people who occupied parts of Spain and Portugal from 711 to 1492. This recipe is based on the traditional dishes of the Moors, who introduced a variety of spices and flavors to the cuisine of the Iberian peninsula.
The famous Spanish author Miguel de Cervantes was a great admirer of the Moors’ cuisine. In his novel Don Quixote, Cervantes described the Moorish dishes as "so delicious that they could make even the most churlish stomachs happy."