These shrimp are quickly marinated and finished with a bright chermoula sauce. Here they're served alongside forbidden rice- but they're just as good on a salad, or alone.
yields approx. 2 servings
- 12 large shirmp, peeled and deveined
- 1 T olive oil
- lemon for zesting
- 1 C cooked forbidden rice and chiffonade mint for serving
In a non-reactive container, add a few spoonfuls of chermoula and shrimp. Mix together to coat shrimp well, and marinate for 30 minutes. Add olive oil to a cast iron pan, and heat at medium-high. Add shrimp to pan and discard marinade; do this in batches if necessary. Allow shrimp to cook on one side for nor more than 2 minutes, then flip and cook for another 2. Set aside.
Spoon some reserved chermoula on to your plate. While keeping some of the sauce exposed; add black rice alongside. Place shrimp vertically between chermoula and rice. Finish with chiffonade mint, flake salt, and cracked black pepper to taste.
beer: Pale ales have a stable malt background that contrasts nicely with the acidity of the chermoula. The hops will elevate the soft heat from the paprika in the sauce. Some beers to look for: Half Acre Daisy Cutter, Maine Beer A Tiny Beautiful Something, Sierra Nevada Pale Ale.