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cooking at home | recipes
42
Shrimp Sharmoula Serves 4
4 CUPS SHRIMP
4 TABLESPOONS FRESH CILANTRO
4 TABLESPOONS FRESH PARSLEY, diced
2 TABLESPOONS FRESH GARLIC, minced
1/4 TEASPOON GROUND CUMIN
1/2 TEASPOON PAPRIKA
JUICE OF 1 LEMON
2 TABLESPOONS OLIVE OIL
Blend everything (except shrimp) in a blender with olive oil
(this is the sharmoula mixture). Sautee the shrimp in olive oil
until cooked. Add sharmoula mixture to shrimp and serve.
Tip: Add a little white wine or chicken stock for extra flavor.
Sliced Oranges Serves 2
2 ORANGES, chilled and peeled
1 CUP SUGAR
2 CUPS WATER
1 1/2 TEASPOONS ORANGE BLOSSOM WATER
1 TABLESPOON POPPY SEEDS
POWDERED SUGAR AND CINNAMON TO TASTE
Slice oranges into fourths and arrange in rows. Bring water
and sugar to a boil in a small saucepan. Remove from heat
and let cool. Add the orange blossom water and poppy seeds
and stir. Drizzle over oranges and sprinkle with powdered
sugar and cinnamon.
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Cornish Hen Tagine with Lemon
Serves 4
4 CORNISH HENS
WATER (about 4 cups,
enough to cover birds in the
pan)
2 LARGE ONIONS, diced
1 TABLESPOON CHOPPED
GARLIC
1/2 TEASPOON CUMIN
1/4 TEASPOON GINGER
1 BUNCH CILANTRO
1 PINCH SAFFRON
ABOUT 20 SEEDLESS
GREEN OLIVES
1/8 OF ONE PRESERVED LEMON (available at
Arabic food stores)
Sautee onions, garlic, cumin, ginger, cilantro and saffron in a
large saucepan until soft. Next, add the Cornish hens, cold
water and salt and pepper to taste. Cook for 30 to 45 minutes
on medium heat. Turn the hens over about half way
through. Remove hens from the sauce. Add seedless green
olives and preserved lemon to the sauce. Reduce for about
10 minutes on high heat, and then pour over the hens.
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