Grilled Shrimp With Charmoula Recipes

SHRIMP CHARMOULA

Steps:

• Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
• Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
• Meanwhile, wash leek and pat dry.
• Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil.
• Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.
• What to drink:
• Cape Mentelle Margaret River Chardonnay '05

GRILLED SHRIMP WITH CHARMOULA

Steps:

• Peel and devein the shrimp, leaving tail fin intact. Place in large zipper bag.
• Combine all other ingredients in a bowl, whisking to blend. Pour 1/2 the marinade over the shrimp. Seal bag, and marinate, refrigerated, for 1-2 hours.
• Prepare grill or preheat broiler.
• Remove the shrimp from the marinade, discarding marinade, and thread on skewers. If planning to serve on the skewer, estimate 6 shrimp per serving. Using double skewers will make it easier to turn the shrimp. Grill or broil until done, turning once - approximately 3-4 minutes per side.
• Serve with reserved marinade as a sauce.