Pan-Fr. Shrimp w/Ginger, Cumin, and Paprika

[Cook Chatty Cathy]

Dedicated to KYH for his encouragment to me in Moroccan cooking!

This is a quick easy, way of preparing shrimp for a snack or a meal. Simply serve the juicy, piquant shrimp from the cooking vessel with chunks of crusty bread to mop up the oil and spices left behind.

3 tbsp. olive oil
2-3 garlic cloves chopped
a 2 in. piece of fresh ginger, peeled and grated
1 chile, seeded and chopped
1 tsp. cumin seeds
1 tsp. paprika
1 lb. raw jumbo jumbo shrimp, unshelled
a bunch of cilantro, finely chopped
sea salt & freshly ground pepper
1 lemon, cut into wedges, to serve
bread to serve

Heat the oil in the base of a tagine or a wide, heavy-based frying pan. Stir in the garlic, ginger, chile, and cumin seeds. As soon as a lovely aroma rises from the pan, add the paprika and toss in the shrimp. Fry quickly over med. heat, until the shrimp are just cooked and have turned opaque. Season to taste with salt & pepper and sprinkle with cilantro. Serve the shrimp immediately with the lemon wedges to squeeze over them.
FROM: Flavors of Morocco cookbook

Hope ya' like it Brook, we are having your best pork loin ever recipe, it is in the oven already and after I seared it I placed it in the tagine to bake! I can hardy wait to eat

[KYHeirloomer]

Some night this week for sure, Cathy. That really sounds good.

[Cook Chatty Cathy]

We had this tonight. It is so fabulous, you will not even need the lemon wedges I had them on a plate we never even used one.

Next time I make it I am going to double the sauce, but the cilantro was just the perfect amount (didn't need doubling).

[KYHeirloomer]

I find that many published Morrocan and other North African recipes are like that, Cathy. There's nowhere's near enough sauce for the meat-protein involved. Or they've been adapted to work in a casserole or Dutch oven, and there's far too much liquid.

It's definately a balancing act.

[chubbyalaskagriz]

...........

[StickyPirate]

This recipe went right into the "to try" file. Thanks for posting it.

[Cook Chatty Cathy]

Sure thing, and I hope you will find it is a "KEEPER" for you as well!

[KYHeirloomer]

Made this tonight, Cathy, and it is a winner. Taste and texturewise it would be hard to beat. But, with no other liquid but a little oil, there really wasn't much sopping to do.

I did use the lemon, but squeezed it onto the shrimp as they cooked, just before serving. It really perked it up doing that.

Thanks, again, for posting it.

[chubbyalaskagriz]

This indeed does sound like a yummy one!

I had an extra 30 bucks tonight sent from an Aunt in a very early birthday card, so I splurged (as she would want me to!) and picked up 24 pieces of beautiful U-8 Shrimp, on sale. Haven't spent so gluttonously for quite some time- it felt wonderful!

For tomorrow night, I have a couple of fav monster-prawn preparations ranging from the simple: 1.) wrapped in bacon and broiled or grilled and served with maltaise- OR 2.) served scampi style with garlic, butter and white wine... to the sublime: 1.) sauteed and served a vol au vent pastry shell smothered in vodka sauce with sweet corriander seeds & cayenne, OR 2.) skewered, grilled and tossed with fajita-style veggies and folded into warm flour tortillas and teased w/ fresh pico de gallo and a squeeze of lime... Decisions, decisions! Thanks Aunt Lila!

[Cook Chatty Cathy]

I am so glad you enjoyed it Brook! We had a nice Navy Bean dish tonight that I cooked in the tagine and it tasted wonderful. I am becoming a big fan of tagine cooking! Thank you so much for sparking my interests by your many posts regarding Moroccan and tagines.

When I knew nothing what so ever about either, I read your posts and just wondered, it helped me make my decision in purchasing my cookbook, and just look at where it has now carried me, I love it!