I love dinners with loads of spices when the temperatures drop. They’re good for my soul and warm me through and through. I think it’s the Lebanese side of me talking because it also reminds me of Nana Jeanie! Moroccan food and Lebanese food overlap a lot and I love them both so much. The love even goes to the point where I put a gorgeous Moroccan tagine on our wedding registry and was lucky enough to receive it! It had been too long since I broke out the tagine so I decided to whip up an incredibly flavorful dinner of Moroccan style shrimp. I made a similar dish ages ago with my slow braised Moroccan chicken but this time I went with my favorite protein in the world. This one came together in 15 minutes!
These Moroccan style shrimp are simple to make and so huge on flavor! With fluffy couscous it becomes the ultimate fast weeknight delight.
- 1 dash olive oil
- 1 teaspoon Ras el hanout spice blend
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 1 pinch truffle salt
- 1.5 pounds jumbo shrimp peeled and deveined
- 1 dash Sriracha
- 1 whole lemon zested and juiced
- 2 tablespoons citrus cognac regular cognac or white wine would work too
- 2 cups chicken stock
- 1 tablespoon fresh dill finely chopped
- 1/2 teaspoon Ras el hanout spice blend
- 1 box plain cousous 5 ounce size
- Heat the olive oil in a large pan over medium high heat. Add the spices to the pan to let them "bloom" for about 30 seconds. They will open up and become so fragrant. Add the shrimp to the pan and let them cook for a couple of minutes to start to become pink and cooked through. After the couple of minutes, add the Sriracha, lemon zest and juice to the pan and stir it in. Lastly, pour in the cognac. Let the shrimp simmer in the cognac for a minute or two to let the alcohol cook off, then take the pan off of the heat.
- While the shrimp cook, prepare the couscous. Bring the chicken stock to a low boil in a small pot. Once it is boiling add the dill, Ras el hanout and couscous. Stir it together, cover the pot and then take the pot off of the heat. Let the couscous sit for 5 minutes to cook and become tender. When it's done, fluff it up with the fork.
- Scoop the couscous into pretty individual bowls or family style in a tagine. Scoop a generous portion of the shrimp on top. Be sure to get all of that lovely sauce with the shrimp too! Serve immediately and enjoy!