Moroccan Baked Shrimp: A Cross Between Chermoula and Pil Pil

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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.

Moroccan Baked Shrimp: A Cross Between Chermoula and Pil Pil

BAKED SHRIMP RECIPE

Yield: 4 SERVINGS

Prep Time: 5 min

Cook Time: 10 min

Ingredients:

  • 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

Directions:

Step 1: Preheat the oven to 325 degrees Fahrenheit.

Step 2: Process all of the ingredients except the shrimp in a food processor until reduced to a sauce. Transfer to a large bowl.

Step 3: Add the shrimp and toss well to coat.

Step 4: Arrange the shrimp in a single layer in a baking pan or cookie sheet. Bake it 10 to 12 minutes.

Step 5: Serve the shrimp right away with lemon juice and a side salad or vegetables.

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