GRILLED SHRIMP WITH CHARMOULA
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
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.
CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE
Provided by Valerie Bertinelli
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
- For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
- Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.
GRILLED WHITE FISH WITH CHERMOULA
Steps:
- For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
- Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
- For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
- Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.
ONE-POT CHERMOULA SHRIMP AND ORZO
Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.
Provided by Nargisse Benkabbou
Categories dinner, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
- Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
- Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
- Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
- Serve immediately, topped with the grated lemon zest.
SHRIMP CHARMOULA
Steps:
- Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
- Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
- Meanwhile, wash leek and pat dry.
- Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil.
- Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.
- What to drink:
- Cape Mentelle Margaret River Chardonnay '05
EASY GRILLED SHRIMP
When you want a quick, easy dinner, nothing can beat shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating. The other dishes in your dinner need to be ready when the grill is, because the shrimp will only take about 4 minutes. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings.
Provided by Bibi
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
- Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 0.8 g, Cholesterol 172.6 mg, Fat 7.7 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 1.2 g, Sodium 373.3 mg, Sugar 0.4 g
More about "grilled shrimp with charmoula recipes"
GRILLED SHRIMP SCAMPI IN A FOIL PACKET WITH PASTA SALAD - FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
GRILLED SHRIMP WITH CHERMOULA RECIPE - SERIOUS EATS
From seriouseats.com
Category Entree, Appetizer, Mains, Quick And EasyCalories 275 per serving
GRILLED SHRIMP-WATERMELON KEBABS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenDifficulty Easy
GRILLED COLOSSAL SHRIMP WITH CHARMOULA RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine MoroccanTotal Time 25 minsCategory Entree, Dinner, MainsCalories 419 per serving
GRILLED SHRIMP RECIPES - SERIOUS EATS
From seriouseats.com
GRILLED SHRIMP SKEWERS WITH CHERMOULA SAUCE
From zestysouthindiankitchen.com
GARLIC GRILLED SHRIMP - SPEND WITH PENNIES
From spendwithpennies.com
PERFECT GRILLED SHRIMP (EASY METHOD!) – A COUPLE COOKS
From acouplecooks.com
GRILLED SHRIMP SKEWERS WITH CHERMOULA SAUCE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
GREEN SHRIMP AND GRILLED BREAD RECIPE | BON APPéTIT
From bonappetit.com
7 GRILLED SHRIMP RECIPES FOR EASY SUMMER APPETIZERS AND MAINS
From seriouseats.com
CHERMOULA RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED COLOSSAL SHRIMP WITH CHARMOULA RECIPE
From sugarlaws.com
GRILLED SHRIMP SKEWERS WITH CHARMOULA RECIPE - LOS …
From latimes.com
WHAT'S FOR DINNER? HEALTHY GRILLED BBQ SHRIMP IS A PERFECT SUMMER …
From abcnews.go.com
CHARMOULA SAUCE FOR SHRIMP SKEWERS | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
GRILLED SHRIMP {WITH HONEY GARLIC MARINADE} - COOKING …
From cookingclassy.com
EASY JERK SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
THEE BEST GRILLED SHRIMP | THE RECIPE CRITIC
From therecipecritic.com
EASY GRILLED SHRIMP WITH CHERMOULA - SERIOUS EATS
From seriouseats.com
9 CORN RECIPES FOR SUMMERY MAINS, DRINKS, DESSERT AND MORE
From washingtonpost.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #seafood #african #oven #barbecue #moroccan #shrimp #broil #dietary #spicy #low-sodium #low-carb #low-in-something #shellfish #taste-mood #equipment #grilling #4-hours-or-less
You'll also love