Recipe of Ultimate Moroccan Shrimp and Cous²

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Moroccan Shrimp and Cous². This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Shrimp and Cous² Recipe. Sprinkle shrimp with remaining paprika mixture. Garnish with cilantro sprigs, if desired.

You can cook Moroccan Shrimp and Cous² using 28 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Moroccan Shrimp and Cous²

1. It’s 10-12 of Large Argentinian Shrimp.
2. Make ready 1 Tsp of Paprika.
3. It’s 1 Tsp of Granulated Garlic.
4. You need 1/2 Tsp of Chili Powder.
5. It’s 1/2 Tsp of Cinnamon.
6. Prepare 1/2 Tsp of Ginger.
7. It’s 1/2 Tsp of Allspice.
8. Prepare 1 Tsp of Salt.
9. It’s of Black Pepper.
10. Make ready of Sautéed Veggies.
11. Prepare 2 of Zucchini or Yellow Squash (Halved, and cut on the bias).
12. It’s 1/2 of Large Onion (Yellow or Red) Cut into rounds.
13. Make ready 1/2 Cup of Quartered Crimini Mushrooms.
14. Prepare 1 of Large Clove Garlic, Crushed.
15. Make ready of Black Pepper.
16. Prepare to Taste of Salt.
17. It’s of Cous².
18. Take 1 Cup of Moroccan Couscous.
19. Prepare 1 1/2 Cup of Cold Water.
20. Make ready 1 Tbsp of Veg. Base.
21. It’s 1 Tsp of Lemon Juice.
22. It’s of Grate of Lemon Zest.
23. Prepare to Taste of Salt.
24. It’s of Yogurt Sauce.
25. You need 1 Cup of Plain Greek Yogurt.
26. It’s 2 Tbsp of Honey.
27. Prepare 1-2 Tsp of Lemon Juice.
28. Take to Taste of Salt.

Coconut-Curry Shrimp and Couscous. this link is to an external site that may or may not meet accessibility guidelines.Succulent shrimp cooked in gorgeous Moroccan spices, served over fluffy couscous!Bring the chicken stock to a low boil in a small pot.Once it is boiling add the dill, Ras el hanout and couscous.

Moroccan Shrimp and Cous² step by step

1. 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..
2. 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..
3. 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!.
4. 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..
5. In a small bowl mix yogurt, honey, lemon juice, and salt. Mix until combined..
6. 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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