I don’t eat seafood often, but occasionally I get a craving for it. I had been wanting some sort of shrimp, some sort of spicy shrimp. So, I adapted a recipe for Moroccan chicken, but used shrimp instead.
It was fabulous, absolutely delicious. It was just what I wanted.
Basically, you all need to try this ASAP. If you don’t like shrimp, don’t worry. The spice mix will work on chicken, pork, whatever.
Spicy Moroccan Shrimp
1 lb Large, Peeled and Deveined Shrimp
3 Cloves Garlic, Minced
2 Tbsp Olive Oil
2 tsp Paprika
1 Tbsp Ground Coriander
1 Tbsp Ground Cumin
1 tsp Ground Ginger
1 tsp Cayenne (More or Less, To Taste)
1 Tbsp Dried Parsley
1 tsp Salt
Salt the shrimp and let set for 10 minutes.
Heat the olive oil in a large skillet and add the garlic. Let the garlic cook over medium heat for 1-3 minutes, but don’t let it burn.
Mix the spices together, and add them to the pan, stirring well to combine. Allow spices to cook, stirring often, for 2 minutes.
Stir in the shrimp and cook, stirring constantly, until the shrimp turn pink. This should take about 4-5 minutes.
Remove from hot and serve right away.
I served mine over some rice, and it was delicious.