Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, moroccan shrimp and cous². One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Moroccan Shrimp and Cous² is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Moroccan Shrimp and Cous² is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have moroccan shrimp and cous² using 28 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Moroccan Shrimp and Cous²:
- Get 10-12 Large Argentinian Shrimp
- Get 1 Tsp Paprika
- Get 1 Tsp Granulated Garlic
- Prepare 1/2 Tsp Chili Powder
- Get 1/2 Tsp Cinnamon
- Make ready 1/2 Tsp Ginger
- Make ready 1/2 Tsp Allspice
- Get 1 Tsp Salt
- Get Black Pepper
- Take Sautéed Veggies
- Prepare 2 Zucchini or Yellow Squash (Halved, and cut on the bias)
- Make ready 1/2 Large Onion (Yellow or Red) Cut into rounds
- Take 1/2 Cup Quartered Crimini Mushrooms
- Make ready 1 Large Clove Garlic, Crushed
- Take Black Pepper
- Prepare to Taste Salt
- Get Cous²
- Prepare 1 Cup Moroccan Couscous
- Make ready 1 1/2 Cup Cold Water
- Make ready 1 Tbsp Veg. Base
- Take 1 Tsp Lemon Juice
- Prepare Grate of Lemon Zest
- Take to Taste Salt
- Make ready Yogurt Sauce
- Make ready 1 Cup Plain Greek Yogurt
- Make ready 2 Tbsp Honey
- Make ready 1-2 Tsp Lemon Juice
- Make ready to Taste Salt
Instructions 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 food moroccan shrimp and cous² recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
