North African Spiced Shrimp Recipes

Steps:

• Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil., In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.

Steps:

• Mix coriander, Aleppo pepper, cumin, ginger and turmeric in a large bowl.
• Add 2 tablespoons of the oil; stir to combine.
• Add shrimp; toss to coat. Marinate 15 minutes, or in refrigerator 4-6 hours.
• Heat remaining 2 tablespoons of the oil in a large heavy skillet over high heat; add shrimp in batches, discarding marinade.
• Cook until browned and opaque throughout, about 2 minutes per side.
• Transfer cooked shrimp to a large bowl. Toss with lime juice; season with salt.

Steps:

• In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes.
• Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits.
• Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.

Steps:

• Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
• Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
• Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.

Steps:

• 1. Mix coriander, chilis, cumin, giner and tumeric in a large bowl. Add 2 T of the oil, stir to combine. Add shrimp toss to coat. Marinate 15 minutes or refrigerate 4-6 hours. 2. Heat remaining 2 T of the oil in a large heavy skillet over high heat. Add shrimp in batches discarding marinate.Cook until browned and opaque throughout - about 2 minutes per side. Transfer cooked shrimp to a large bowl. Toss with lime juice season with salt.