| The warm North African spices create a flavorful, spicey accompliment to the shrimp. |
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| 6 servings |
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[1]
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2
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teaspoons
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ground coriander
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[2]
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1
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teaspoon
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Aleppo pepper or 1-2 dried crushed red chilis
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[3]
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1
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teaspoon
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ground cumin
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[4]
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1/2
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teaspoon
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ground ginger
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[5]
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1/4
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teaspoon
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groung tumeric
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[6]
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1/2
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cup
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extra-virgin olive oil divided
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[7]
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2
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pounds
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large raw shrimp (peeled and deveined)
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[8]
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1/4
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teaspoon
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coarse sea salt
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1. Mix coriander, Aleppo pepper, cumin, ginger and tumeric in a small bowl. Mix well.
2. Pour spices into a gallon-sized plastic double sealable bag. Add 2 tablespoons of the oil. Add the shrimp and carefully seal the bag.
3. Gently turn the bag until all shrimp are coated.
4. Refrigerate overnight or at least 4 hours. Occasionally turn bag to coat the shrimp well.
5. Heat remaining 2 tablespoons oil in a large heavy skillet.
6. Discard marinade and cook shrimp in batches. Cook until shrimp is browned and opaque throughout, about two minutes each side.
7. Transfer cooked shrimp into large bowl.
8. Toss with lime juice, season with salt.
9. Serve over couscous, rice or pasta.
Note: Aleppo pepper is a Turkish crushed dried pepper. You might want to double the spice recipe and use the extra to marinade grilled chicken.
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