Tiger shrimps with chermoula butter
This dish features succulent tiger shrimps coated in a rich chermoula butter, enhanced with garlic, lemon zest, and spices. Paired with fluffy couscous, it offers a taste of North African cuisine that's both easy to prepare and impressive for any occasion.
Cook time 10 min
Prep time 90 min
Ingredients:
1/2 cup butter2 garlic cloves
2 tbsp lemon zest
2 tsp ground cumin
1 tsp paprika
1 cup couscous
2 tbsp olive oil
8 oz shrimps
1 onion
Tiger shrimps with chermoula butter is a delightful and aromatic dish that combines succulent shrimp with a rich and flavorful chermoula butter. This North African-inspired recipe incorporates a blend of spices and herbs, giving it a unique and enticing flavor profile. Perfect for special occasions or a gourmet dinner at home, it's both impressive and easy to prepare.
Instructions:
- In a small bowl, mix together the softened butter, minced garlic, lemon zest, ground cumin, and paprika until well combined. Set aside.
- In a medium saucepan, bring 1 1/4 cups (approximately 300ml) of water to a boil.
- Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until water is absorbed.
- Fluff the couscous with a fork and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Transfer the cooked onion to the couscous and stir to combine.
- Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Add the tiger shrimps and cook for about 2-3 minutes on each side, or until they turn pink and are cooked through.
- Reduce the heat to low and add the chermoula butter to the skillet with the cooked shrimps. Stir gently until the butter is melted and the shrimps are well coated with the flavorful butter.
- Remove from heat.
- Serve the tiger shrimps with chermoula butter over a bed of couscous mixed with cooked onions.
- Garnish with additional lemon zest or parsley if desired.
- Serve immediately and enjoy your delicious Tiger Shrimps with Chermoula Butter!
Tiger shrimps with chermoula butter is a dish that will undoubtedly impress your family and guests. The rich and aromatic chermoula butter enhances the natural sweetness of the shrimp, while the couscous provides a perfect base to soak up all the delicious flavors. This recipe not only highlights the beauty of simple, fresh ingredients but also demonstrates the ease of creating something extraordinary in your own kitchen.
Tiger shrimps with chermoula butter FAQ:
Tiger shrimps are cooked when they turn pink and opaque. The flesh should be firm and slightly curled. Ideally, they should take about 2-3 minutes per side over medium-high heat.
Yes, you can substitute tiger shrimps with other seafood such as scallops or lobster. Cooking times may vary, so adjust accordingly until the seafood is opaque and cooked through.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
A large skillet (about 12 inches) is recommended for cooking the shrimps and onions evenly. A larger pan allows for better heat distribution.
Yes, you can prepare the chermoula butter in advance and store it in the refrigerator for up to a week. Just let it soften slightly at room temperature before mixing it with the shrimp.
Cooking Tips:
- Make sure the butter is at room temperature before mixing it with the spices to ensure even blending.
- Allow the shrimp to marinate in the chermoula butter for at least 15-20 minutes before cooking to maximize the flavor infusion.
- Toast the couscous slightly in olive oil before adding hot water to enhance its nutty flavor.
- For a more intense citrus flavor, add a bit of fresh lemon juice to the chermoula butter mixture.
- Be careful not to overcook the shrimp; they only need a few minutes on each side until they turn pink and are cooked through.
Nutrition Facts
4 ServingsCalories 330kcal
Protein 11g
Carbohydrates 18g
Fiber 1.96g
Sugar 2.00g
Fat 30g
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