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Shrimp in Charmoula

Charmoula is a spicy Moroccan marinade; it typically contains paprika, cumin, and garlic.

  • Yield: Makes 36

Source: Martha Stewart Living, February 1996

Ingredients

  • 2 medium carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 1 small onion, quartered
  • 3 tablespoons red-wine vinegar
  • 10 whole black peppercorns
  • 1 pound medium shrimp (about 36)
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon minced garlic
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/3 cup tomato juice
  • 1/3 cup chopped fresh cilantro leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon freshly ground pepper

Directions

  1. In a large saucepan, combine 2 quarts water, carrots, celery, onion, vinegar, and peppercorns; bring to a boil. Reduce heat; simmer for 20 minutes. Return to a boil and add shrimp. Cook them through, about 3 minutes. Drain shrimp. Remove shells, leaving tail section intact; devein.

  2. Whisk together remaining ingredients, except greens. Add shrimp; toss to coat. Refrigerate for at least 1 hour or overnight. Let stand at room temperature 30 minutes before serving. Serve shrimp on the greens with marinade for dipping.

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