Sautéed Shrimp with Chermoula Sauce
Servings 4
Ingredients
For the Shrimp
- 1 lb. medium shrimp, peeled and deveined
- 2+ tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juice
- kosher salt & freshly ground black pepper
For the Chermoula
- 3/4 teaspoon coriander seeds
- 3/4 teaspoon cumin seeds
- 2 cloves garlic, sliced
- 1 cup fresh cilantro leaves, lightly packed
- 1 cup fresh Italian parsley leaves, lightly packed
- 1/2 cup fresh mint leaves,
- 1 organic lemon, zested
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/4-1/2 teaspoon Aleppo pepper flakes
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 baguette for dipping and serving
- parsley for garnish
Instructions
For the Chermoula Sauce
- In a small sauté pan over medium-high heat, add the coriander and cumin seeds and toast them, shaking the pan for about 1 minute. Set aside to cool.
- In a food processor, add the cilantro, parsley, mint, garlic, lemon zest, smoked paprika, salt, Aleppo pepper flakes, olive oil, toasted coriander and cumin seeds. Process until smooth. Stir in the lemon juice just before serving.Note: Sauce can be made up to 1 day before serving. Store in a jar with a lid in the refrigerator.
For the Shrimp
- In a 12-inch sauté pan over medium-low heat, add just enough olive oil to coat the bottom of the pan along with the minced garlic. Add the shrimp so they fit in an even layer without overlapping. Add the lemon zest, salt and pepper.
- Sauté the shrimp for about 2-3 minutes per side or until cooked through. Add a squeeze of lemon juice over the shrimp.
- To Serve: Arrange the shrimp on a platter, randomly dollop some of the sauce over the shrimp. Sprinkle with parsley leaves and Aleppo pepper flakes. Sliced baguette for dipping with extra sauce.