Lately I have been craving foreign food; Greek, Mexican, Italian, Middle Eastern, you name it. I have really been wanting something spicy and different. I was watching my favorite network, Food Network, and it seemed like that day was Moroccan themed. So I decided to get inspired and make a Moroccan dish and since I pretty much eat fish every night I decided to go with shrimp.
Shrimp is a great fish for going a little wild with your flavors. It will taste pretty good anyway you flavor it.
2lbs of Shelled, Deveined, Precooked, Frozen Large Shrimp (I do frozen because it helps prevent the fish from sticking.)
3-4 cloves finely minced Garlic
4 tbsp Chicken Broth (Remember there is a specific type that we use)
2 tsp Paprika
1TBSP ground Coriander*
1TBSP Ground Cumin
1 tsp Ground Ginger
3/4 tsp Cayenne Pepper
1/2 tsp Salt
1/8 tsp Cinnamon
1/8 tsp Stevia
1/2 Lemon, reserve
More Chicken Stock, reserve
* Note* Now I know that not everybody has Ground Coriander in their spice cabinet, so you can substitute with an ADDITIONAL TBSP of Cumin and 1/8 tsp of Ground Clove.*
-Preheat oven to 400
- Mix all ingredients together in a small mixing bowl EXCEPT the RESERVED ingredients.
-On a large cookie sheet add a few tablespoons of Chicken Broth
-Evenly spread Frozen Shrimp on the Cookie Sheet
-Squeeze the juice of 1/2 a lemon over all the Shrimp
-With a Rubber Basting Brush, evenly coat Shrimp
-Place in oven and bake for 18-20mins
Once you have served the shrimp spoon a few spoonfuls of the shrimp broth over your plate for additional flavor and enjoy.
I hope you enjoy this little escape to Morocco, I know I did!
I am currently working on my Phase 2 Beanless Chili, once that baby is complete I will post the recipe.
I have a ton of Phase 3 recipes that I am about to post too :)