Yield Makes 4 (first course) servings Number Of Ingredients 13 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
Yield Makes 36 Number Of Ingredients 18 Steps:
In a large saucepan, combine 2 quarts water, carrots, celery, onion, vinegar, and peppercorns; bring to a boil. Reduce heat; simmer for 20 minutes. Return to a boil and add shrimp. Cook them through, about 3 minutes. Drain shrimp. Remove shells, leaving tail section intact; devein. Whisk together remaining ingredients, except greens. Add shrimp; toss to coat. Refrigerate for at least 1 hour or overnight. Let stand at room temperature 30 minutes before serving. Serve shrimp on the greens with marinade for dipping.
Time 15m Yield About 2 cups Number Of Ingredients 12 Steps:
In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle. Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed. Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.
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.
Time 10m Yield 2-3 serving(s) Number Of Ingredients 9 Steps:
Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour. Bake or grill fish; more sauce can be served with the fish (don’t use sauce previously used to marinate raw fish; set some aside in advance). Charmoula can also be used to marinate chicken with good results!
Time 2h15m Yield 3/4 cup of marinade Number Of Ingredients 13 Steps:
Blend the herbs together in a bowl with the garlic, onion, & olive oil until pasty. Stir in the vinegar, lemon juice & spices. Pour the charmoula over the fish you are using & sit in the refrigerator for at least 2 hours. Note: There should be enough charmoula to marinate 2 lbs of fish or seafood. Broil, bake, or grill the fish once done marinating.
