This recipe appears in:Serious Entertaining: Hello, Morocco
These giant grilled shrimp are served with a traditional, spicy Moroccan condiment called Charmoula. This is nice with couscous served alongside.
About the author: Carrie Vasios is the Community Manager of Serious Eats and writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection of cookbooks while eating jam from the jar.
- For shrimp:
- 16 Colossal shrimp (about 1 1/4 pounds), shelled and deviened
- Olive oil
- 4 metal skewers
- For charmoula:
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 2 cloves garlic
- 1 1/2 teaspoons paprika
- 1/8 teaspoon cayenne
- Zest and juice of 1/2 lemon
- 1/2 cup extra virgin olive oil
- 1 cup roughly chopped cilantro
Grill shrimp: Preheat a gas grill or ridged grill pan over medium high heat.
Divide shrimp among skewers. Brush each side with olive oil and season with salt and pepper. Grill until pink on the outside and just cooked through on the inside, about 4 minutes per side.
Make charmoula: Heat a small skillet over medium heat. Add cumin and coriander and toast until fragrant, about 1 minute.
Transfer cumin and coriander to a large mortar and add garlic. Mash until a paste forms. Pound in paprika, cayenne, lemon zest, and lemon juice.
Stir in olive oil until emulsified. Stir in cilantro.
Divide grilled shrimp among four plates. Top each shrimp with charmoula.