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:p

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

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).

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.

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