Charmoula Sauce for Shrimp Skewers
By America's Test KitchenPublished on August 21, 2007
Time
20 minutes
Yield
Serves 4 to 6 (Makes enough to sauce 1 1/2 pounds shrimp)
Ingredients
1 small red bell pepper, stemmed, seeded, and diced very small (about ½ cup)4 tablespoons extra-virgin olive oil ½ small red onion, minced (about ⅓ cup)1 teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon cayenne pepper 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)⅛ teaspoon table salt Disposable 10-inch aluminum pie plate ⅓ cup minced fresh cilantro leaves 2 tablespoons fresh lemon juice from 1 lemon
Instructions
- Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.
Time
20 minutesYield
Serves 4 to 6 (Makes enough to sauce 1 1/2 pounds shrimp)Ingredients
1 small red bell pepper, stemmed, seeded, and diced very small (about ½ cup)
4 tablespoons extra-virgin olive oil
½ small red onion, minced (about ⅓ cup)
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
⅛ teaspoon table salt
Disposable 10-inch aluminum pie plate
⅓ cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon
Ingredients
1 small red bell pepper, stemmed, seeded, and diced very small (about ½ cup)
4 tablespoons extra-virgin olive oil
½ small red onion, minced (about ⅓ cup)
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
⅛ teaspoon table salt
Disposable 10-inch aluminum pie plate
⅓ cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon
Ingredients
1 small red bell pepper, stemmed, seeded, and diced very small (about ½ cup)
4 tablespoons extra-virgin olive oil
½ small red onion, minced (about ⅓ cup)
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
⅛ teaspoon table salt
Disposable 10-inch aluminum pie plate
⅓ cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon
Why This Recipe Works
To avoid the hassle of removing the shells, we went with peeled shrimp for our grilled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp off of the grill before they were completely cooked and finished cooking them in a heated sauce waiting on the cool side of the grill; this final simmer gave our broiled shrimp recipe tons of flavor.
Instructions
- Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.
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