Moroccan Baked Shrimp: A Cross Between Chermoula and Pil Pil
Barely ten minutes after I put these shrimp in the oven, they were already sizzling. I blew on one to make it cooler and tasted it. It was done. I took the pan out of the oven and liberally squeezed lemon juice on the shrimp. The rest was a memorable meal.
Making the marinade was also quick. I processed the ingredients in a food processor: garlic, cilantro, tomato paste, balsamic vinegar. Fabulous. I could almost eat it as is— weird but true.
The flavors of this shrimp are a cross between chermoula and pil pil. Definitely Moroccan but with a subtle unidentified foreign appeal to them and a hint of sweetness. My mother often made shrimp this way but the addition of tomato paste and balsamic vinegar is my own spin on her great recipe.
BAKED SHRIMP RECIPE
Yield: 4 SERVINGS
Prep Time: 5 min
Cook Time: 10 min
1 pound medium shrimp, deveined and peeled, tail on
16 cilantro sprigs
5 garlic cloves
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
Grated zest of 1/2 lemon
Sea salt, to taste
Lemon, for serving
Preheat the oven to 325 degrees Fahrenheit.
Process all of the ingredients except the shrimp in a food processor until reduced to a sauce. Transfer to a large bowl. Add the shrimp and toss well to coat.
Arrange the shrimp in a single layer in a baking pan or cookie sheet. Bake it 10 to 12 minutes.
Serve the shrimp right away with lemon juice and a side salad or vegetables.
Other shrimp recipes: