Hi, I’m Clara. Today, I’m gonna show you how to prepare moroccan shrimp and cous² recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Moroccan Shrimp and Cous² Recipe
Moroccan Shrimp and Cous² is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Moroccan Shrimp and Cous² is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook moroccan shrimp and cous² using 28 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Shrimp and Cous²:
- Get 10-12 Large Argentinian Shrimp
- Get 1 Tsp Paprika
- Make ready 1 Tsp Granulated Garlic
- Get 1/2 Tsp Chili Powder
- Make ready 1/2 Tsp Cinnamon
- Make ready 1/2 Tsp Ginger
- Take 1/2 Tsp Allspice
- Take 1 Tsp Salt
- Take Black Pepper
- Get 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
- Take 1/2 Cup Quartered Crimini Mushrooms
- Get 1 Large Clove Garlic, Crushed
- Prepare Black Pepper
- Take to Taste Salt
- Get Cous²
- Make ready 1 Cup Moroccan Couscous
- Prepare 1 1/2 Cup Cold Water
- Take 1 Tbsp Veg. Base
- Make ready 1 Tsp Lemon Juice
- Prepare Grate of Lemon Zest
- Take to Taste Salt
- Get Yogurt Sauce
- Get 1 Cup Plain Greek Yogurt
- Make ready 2 Tbsp Honey
- Prepare 1-2 Tsp Lemon Juice
- Get 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.
So that is going to wrap it up for this exceptional dish moroccan shrimp and cous² recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
