If you haven't heard of chermoula sauce before, I'll bet you soon hear of it again or see it on a trendy menu. It's a traditional Moroccan marinade that seems to be making an appearance in all sorts of dishes these days. I've added a few non-traditional ingredients while keeping the basics. And we're going to make it first so the flavors can mull a bit. A night or two in the fridge would be even better!
The greens are cilantro and about twice as much parsley. (So, here I've used 1/4 C Cilantro, 1/2 C Parsley.) The spices: 1 tsp each of cumin, coriander, and paprika. Unless you use ground coriander often, buy it fresh just before you make this or buy coriander seed and grind it yourself in a clean coffee grinder or mortar and pestle. It should smell like a fresh cut lemon. Anytime you open a spice bottle and smell nothing, throw it away. Just to intensify the flavors of these 3 spices further still, we're going to borrow a tip from India and heat them in a skillet over low heat. Use just a drizzle of oil with the 3 spices and move it all constantly with a spatula until it bubbles, maybe one minute. It should smell very fragrant.
It almost looks too done, doesn't it? That messy looking skillet is just what we want, though.
Now, add the rinsed shrimp and stir quickly to pick up all the good bits on the bottom. It will be ready within just 5 minutes or so. Select the largest shrimp and cut in two to be sure it's white all the way through if you're not sure whether they are all done.
Serve with a side of Red Pepper Chermoula Sauce!
SummerFest at the Food Network website (FN Dish) is back! Once again, you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce! This week, it's Peppers, next week Peaches. Check out these delicious other great ideas:
Jeanette's Healthy Living: Stuffed Peppers With Quinoa Grilled Vegetables and Pesto Sauce
Cooking With Elise: Roasted Red Pepper Hummus
What's Gaby Cooking: Oven-Roasted Peppers With Herbed Breadcrumbs
And Love It Too: Roasted Red Pepper Paleo Hummus
Feed Me Phoebe: Grilled Flank Steak With Gazpacho Sauce
Big Girls Small Kitchen: Seared Pepper Tacos With Pintos and Avocado Crema
Delicious Lean: Peppery Kung Pao
Napa Farmhouse 1885: Spicy Roasted Red Pepper Dip With Baked Corn Tortillas
Thursday Night Dinner: Black Bean and Sweet Pepper Salad
Cooking Channel: 5 Stuffed Pepper Favorites
HGTV Gardens: Garden to Table: Peppers
Sweet Life Bake: Rajas de Poblano con Elote y Crema
Dishin & Dishes: Bacon, Onion and Green Chile "Jam"
Healthy Eats: Peppers for Breakfast, Lunch and Dinner
FN Dish: Meat and Peppers
I have seen chermoula sauce around a lot lately. I love trying new sauces, so definitely have this on my list to make.ReplyDelete
sounds delicious jan. can't wait to try the chermoula sauce. thinking it would also be good with chicken, fish or even scrambled eggs.ReplyDelete
I'm thinking it would be great mixed with something creamy for a dip also - maybe a little mayo and softened cream cheese? I can always think of ways to make something fattier...Delete