Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, moroccan shrimp and cous². One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Moroccan Shrimp and Cous² is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Moroccan Shrimp and Cous² is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook moroccan shrimp and cous² using 28 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Shrimp and Cous²:
- Make ready 10-12 Large Argentinian Shrimp
- Get 1 Tsp Paprika
- Prepare 1 Tsp Granulated Garlic
- Prepare 1/2 Tsp Chili Powder
- Prepare 1/2 Tsp Cinnamon
- Take 1/2 Tsp Ginger
- Prepare 1/2 Tsp Allspice
- Take 1 Tsp Salt
- Take Black Pepper
- Make ready Sautéed Veggies
- Take 2 Zucchini or Yellow Squash (Halved, and cut on the bias)
- Get 1/2 Large Onion (Yellow or Red) Cut into rounds
- Make ready 1/2 Cup Quartered Crimini Mushrooms
- Get 1 Large Clove Garlic, Crushed
- Make ready Black Pepper
- Take to Taste Salt
- Prepare Cous²
- Prepare 1 Cup Moroccan Couscous
- Get 1 1/2 Cup Cold Water
- Make ready 1 Tbsp Veg. Base
- Get 1 Tsp Lemon Juice
- Make ready Grate of Lemon Zest
- Get to Taste Salt
- Get Yogurt Sauce
- Prepare 1 Cup Plain Greek Yogurt
- Make ready 2 Tbsp Honey
- Make ready 1-2 Tsp Lemon Juice
- Prepare to Taste Salt
Steps to make Moroccan Shrimp and Cous²:
- 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.
- 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.
- 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!
- 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.
- In a small bowl mix yogurt, honey, lemon juice, and salt. Mix until combined.
- 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.
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