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Author Notes: Succulent shrimp cooked in gorgeous Moroccan spices, served over fluffy couscous! So simple and flavorful. —Leigh Suznovich
FOR THE SHRIMP
- 1 dash olive oil
- 1 teaspoon Ras El Hanout spice blend
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 1 pinch truffle salt
- 1.5 pounds jumbo shrimp, peeled and deveined
- 1 dash Sriracha
- 1 lemon, zested and juiced
- 2 tablespoons cognac or white wine
FOR THE COUSCOUS
- 2 cups chicken stock
- 1 tablespoon fresh dill
- 1/2 teaspoon Ras El Hanout Spice Blend
- 1 packet plain couscous, 5 ounce size
- Heat the olive oil in a large pan over medium high heat. Add the spices to the pan to let them "bloom" for about 30 seconds. They will open up and become so fragrant. Add the shrimp to the pan and let them cook for a couple of minutes to start to become pink and cooked through. After the couple of minutes, add the Sriracha, lemon zest and juice to the pan and stir it in. Lastly, pour in the cognac. Let the shrimp simmer in the cognac for a minute or two to let the alcohol cook off, then take the pan off of the heat.
- While the shrimp cook, prepare the couscous. Bring the chicken stock to a low boil in a small pot. Once it is boiling add the dill, Ras el hanout and couscous. Stir it together, cover the pot and then take the pot off of the heat. Let the couscous sit for 5 minutes to cook and become tender. When it's done, fluff it up with the fork.
- Scoop the couscous into pretty individual bowls or family style in a tagine. Scoop a generous portion of the shrimp on top. Be sure to get all of that lovely sauce with the shrimp too! Serve immediately and enjoy!