Quick Moroccan Shrimp Skillet
When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. —Barbara Lento, Houston, Pennsylvania
Total TimePrep/Total Time: 25 min.
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1/4 cup pine nuts
- 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
- 1 cup uncooked pearl (Israeli) couscous
- 2 tablespoons lemon juice
- 3 teaspoons Moroccan seasoning (ras el hanout)
- 1 teaspoon garlic salt
- 2 cups hot water
- Minced fresh parsley, optional
- In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes.
- Remove from heat; let stand 5 minutes. If desired, top with parsley.
Editor's Note: This recipe was tested with McCormick Gourmet Moroccan Seasoning (ras el hanout).
Test Kitchen Tips
Letting the mixture stand before serving helps the pasta absorb more liquid. It's still a saucy dish, so serve it in a shallow bowl.
Slivered almonds can be substituted for pine nuts.
The flavor of this dish is close to a curry, but with more cinnamon.
For easier eating, remove the shrimp tails before cooking.Health Tip: Shrimp are naturally high in cholesterol, but not to worry. The greatest impact on blood cholesterol comes from saturated and trans fats, and shrimp has little saturated and no trans fat.
Test Kitchen Tips
Nutrition Facts1 cup: 335 calories, 11g fat (1g saturated fat), 138mg cholesterol, 626mg sodium, 34g carbohydrate (1g sugars, 1g fiber), 24g protein.
Originally published as QUICK MOROCCAN SHRIMP SKILLET in Simple & Delicious October/November 2017
Follow along as we show you how to make these fantastic recipes from our archive.