Best 10 Moroccan Shrimp And Grits Recipes

SHRIMP AND TRUFFLED GRITS WITH MOROCCAN CHORIZO BROTH

Steps:

• In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
• When ready to serve, add the rock shrimp and cook for about 2 minutes.
• Fry the eggs according to your preference.
• Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
• Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
• Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
• On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Steps:

• For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
• For the shrimp: Preheat the oven to 400 degrees F.
• In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
• Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

MOROCCAN SHRIMP

Steps:

• Combine first 13 ingredients in a large bowl (through ground red pepper). Add shrimp; stir to coat. Cover and marinate in refrigerator 1-2 hours, stirring occasionally.
• While shrimp marinate, soak 6 (12-inch) wooden skewers in water 30 minutes before grilling. Thread 6-7 shrimp evenly onto each skewer.
• Preheat grill.
• Place skewers on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp are done.
• Alternate cooking method: Pan fry for 3 minutes on each side in a small amount of olive oil.

QUICK MOROCCAN SHRIMP SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

SPICED MOROCCAN-STYLE SHRIMP

Steps:

• Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. Season with salt and pepper. Transfer to bowl. Cover; chill overnight.
• Thread 1 shrimp and 1 pineapple cube onto each skewer. Brush with 3 tablespoons oil. Sprinkle with salt and pepper. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Arrange skewers in single layer on 3 baking sheets. Working in batches, broil until shrimp are almost cooked through, turning once, about 2 minutes per side. Brush shrimp and pineapple with some red pepper sauce. Broil 1 minute longer.
• Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.

SOUTHERN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

OLD CHARLESTON STYLE SHRIMP AND GRITS

Steps:

• Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
• Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
• Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
• Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
• Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
• Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
• Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

MOROCCAN SHRIMP BRIWATS (LIKE EGG ROLLS)

Steps:

• Cover the vermicelli with hot water and soak for about 15 minutes.
• Drain the noodles and then chop finely.
• Set aside.
• Heat the oil and add the onion and shrimp.
• Cook until the shrimp turns pink, stirring occasionally.
• Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.
• Put the mixtures in the wrapper and roll up like an eggroll.
• Or, if you prefer, fold the wrappers into triangle shapes.
• Brush the edges with some beaten egg yolk to seal.
• Fry in hot vegetable oil until golden.
• *Youcan freeze uncooked briwats until ready to use.
• Just be sure to let them thaw slightly to avoid splattering in the hot oil.
• Serve with a squeeze of lemon or harissa, if desired.
• This is a good"potluck" dish and is great for a quick and tasty lunch.

SHRIMP AND GRITS

Steps:

• For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
• For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
• Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

MOROCCAN SHRIMP AND GRITS

Steps:

• Toss shrimp with spice mixture. Sprinkle with juice of entire lime and set aside. Sauté onion, peppers, and garlic until soft - about 5 minutes. While vegetables are cooking, boil water and add grits. Turn heat to medium-low and cook 3-5 minutes, stirring occasionally until creamy. While grits are cooking, add shrimp mixture to onion and pepper mixture. Cook on medium heat until pink. Add wine, broth, cilantro and preserved lemons and cook 1-2 minutes or until shrimp are done. Add butter, cheese, salt and pepper to grits. Stir well, and plate in shallow bowls. Ladle shrimp over grits and serve.