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Spicy Shrimp

A Moroccan way with shrimp that is quick to do and really delicious. If you buy the shrimp frozen, let them thaw in the refrigerator before peeling.

Recipe information

  • Yield

    serves 2

Ingredients

2 cloves garlic, crushed
3 tablespoons sunflower or extra-virgin olive oil
1 teaspoon paprika
3/4 teaspoon cumin
1/4 teaspoon ground ginger
A good pinch of cayenne or ground chili pepper
1/2 pound large fresh or frozen shrimp, peeled
Salt
2–3 tablespoons chopped cilantro or parsley

Preparation

  1. Heat the garlic in the oil until the aroma rises. Stir in the spices and throw in the shrimp. Season with salt, add the cilantro or parsley, and fry quickly, stirring, for about 5 minutes, until the shrimp turn pink.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
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