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Spiced moroccan shrimp

Other: Moroccoan

sweet shrimp with a velver dipping sauce.the sauce is best made a day ahead so the flavours can meld,but marrinate the shrimp for only a few hours.


1/2 tsp ground cumin 7 mL
1 tsp ground coriander 5 mL
1/2 tsp turmeric 2 mL
1/4 tsp cayenne pepper 1 mL
1 tbsp roasted red bull pepper 1
1/4 cup chopped onion 50 mL
1 tbsp chopped seeded serrano chilis 15 mL
2 cloves garlic,minced
2 tbsp honey 25 mL
2 tbsp olive oil 25 mL
1 tbsp lime juice 25 mL
1/4 tsp salt 15 mL
1 Ib large shrimp,peeled
thinly sliced green onions lime wedges 500 g


Stir cumin,coriander,turmeric and cayenne pepper in skillet over medium heat until lightly toasted and fragrant,about 2 minutes. Transfer to food processor. Add red bell pepper, onion,chilis, garlic, honey, olive oil, lime juice and salt. Blend to paste and spoon into bowl. Cover and refrigerate overnight. Toss shrimp with 1/4 cup (50 mL)of paste and refrigerate for 2 hours. Thread onto skewers and cook over medium-high heat for 2 to 3 minutes per side, until pink and firm. Remove from skewers to serving platter. Serve with remaining red pepper paste for dipping, along with small dishes of green onions and lime wedges.
serves 6

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