SHRIMP CHARMOULA

By BobD

Ingredients

• 4 SERVINGS
• Shrimp is pickled in a gently tangy spice mixture-Charmoula refers to the N African comb of ingredients in the marinade.
• 1 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail fan attached, and deveined
• 3 large shallots, finely chopped (1 cup)
• 6 tablespoons extra-virgin olive oil, divided
• 1 small leek (white and pale green parts only), finely chopped
• 1 garlic clove, minced
• 1 fresh serrano chile (optional), seeded and finely chopped
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon smoked paprika (optional)
• 1/8 teaspoon turmeric
• 1/2 teaspoon grated lemon zest
• 1/2 cup fresh lemon juice
• 2 teaspoons mild honey
• 2 tablespoons chopped flat-leaf parsley or cilantro

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.

Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.

Meanwhile, wash leek and pat dry.

Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes.

Add paprikas and turmeric and cook, stirring, 2 minutes.

Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil.

Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.

COOKS' NOTE: Shrimp can be marinated up to 1 day.

GREENS AND CHOPPED/SLICED LEEKS: Wash in a large bowl of water, agitating them, then lift out and drain.