Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, moroccan shrimp and cous². One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Moroccan Shrimp and Cous² is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Moroccan Shrimp and Cous² is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. 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
- Take 1 Tsp Paprika
- Get 1 Tsp Granulated Garlic
- Get 1/2 Tsp Chili Powder
- Get 1/2 Tsp Cinnamon
- Prepare 1/2 Tsp Ginger
- Prepare 1/2 Tsp Allspice
- Take 1 Tsp Salt
- Get Black Pepper
- Get Sautéed Veggies
- Get 2 Zucchini or Yellow Squash (Halved, and cut on the bias)
- Make ready 1/2 Large Onion (Yellow or Red) Cut into rounds
- Get 1/2 Cup Quartered Crimini Mushrooms
- Make ready 1 Large Clove Garlic, Crushed
- Prepare Black Pepper
- Make ready to Taste Salt
- Make ready Cous²
- Take 1 Cup Moroccan Couscous
- Take 1 1/2 Cup Cold Water
- Get 1 Tbsp Veg. Base
- Take 1 Tsp Lemon Juice
- Make ready Grate of Lemon Zest
- Prepare to Taste Salt
- Prepare Yogurt Sauce
- Prepare 1 Cup Plain Greek Yogurt
- Get 2 Tbsp Honey
- Get 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’s going to wrap it up for this special food moroccan shrimp and cous² recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
