Chermoulah-Sautéed Shrimp
Chermoulah is one of the great marvels of North African Cuisine. It’s as good with seafood as it is vegetables and poultry. Easy to prepare, it’s best used the day it’s made. If you boil it for a minute or two, it’ll keep for 2-3 days in the fridge.
Ingredients
1 lb shrimp, peeled
3 Tbsp olive oil
Chermoulah
½ cup parsley
½ cilantro
6 cloves garlic
½ onion
4 Tbsp lemon juice
½ cup olive oil
1 tsp black pepper, ground
½ tsp Moroccan sweet pepper, ground, or paprika
1 hot pepper, ground
½ tsp cumin, ground
½ tsp cinnamon
1 generous pinch saffron (¼ g)
1 tsp salt
Method
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1
Place all chermoulah ingredients in a blender and purée.
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2
Mix shrimp with chermoulah in a bowl. Let rest at least 30 minutes.
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3
Heat a pan on medium-high. Add oil and sauté shrimp until cooked (2-3 minutes).
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4
Serve hot or let rest and serve at room temperature like a tapa.
