Description
These Moroccan style shrimp are simple to make and so huge on flavor! With fluffy couscous, it becomes the ultimate fast weeknight delight.
Ingredients
- FOR THE SHRIMP:
- 1 dash Olive Oil
- 1 teaspoon Ras-el-Hanout Spice Blend
- ½ teaspoons Coriander
- ½ teaspoons Turmeric
- ¼ teaspoons Smoked Paprika
- 1 pinch Truffle Salt
- 1-½ pound Jumbo Shrimp, Peeled And Deveined
- 1 dash Sriracha
- 1 whole Lemon, Zest And Juice
- 2 Tablespoons Citrus Cognac
- FOR THE COUSCOUS:
- 2 cups Chicken Stock
- 1 Tablespoon Fresh Dill, Finely Chopped
- ½ teaspoons Ras-el-Hanout Spice Blend
- 1 box (5 Oz. Size) Plain Couscous
Preparation
Heat olive oil in a large pan over medium high heat. Add spices to the pan to let them “bloom” for about 30 seconds. They will open up and become so fragrant. Add the shrimp to the pan and let them cook for a couple of minutes to start to become pink and cooked through. After the couple of minutes, add the Sriracha, lemon zest and juice to the pan and stir it in. Lastly, pour in the cognac. Let the shrimp simmer in the cognac for a minute or two to let the alcohol cook off, then take the pan off of the heat.
While the shrimp cook, prepare the 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. Stir it together, cover the pot and then take the pot off of the heat. Let the couscous sit for 5 minutes to cook and become tender. When it’s done, fluff it up with the fork.
Scoop the couscous into pretty individual bowls or family style in a tagine. Scoop a generous portion of the shrimp on top. Be sure to get all of that lovely sauce with the shrimp too! Serve immediately and enjoy!
