Shrimp Charmoula Recipe

  • 1 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail fan attached, and deveined
  • 3 large shallots, finely chopped (1 cup)
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 small leek (white and pale green parts only), finely chopped
  • 1 garlic clove, minced
  • 1 fresh serrano chile (optional), seeded and finely chopped
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon smoked paprika (optional)
  • 1/8 teaspoon turmeric
  • 1/2 teaspoon grated lemon zest
  • 1/2 cup fresh lemon juice
  • 2 teaspoons mild honey
  • 2 tablespoons chopped flat-leaf parsley or cilantro
  1. Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
  2. Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
  3. Meanwhile, wash leek and pat dry.
  4. 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.
  5. 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.
  6. Cape Mentelle Margaret River Chardonnay '05