Dinner Party · Egyptian
Shrimp Tagine with Chermoula
This Egyptian seafood dish centers on a bold marinade packed with fresh herbs and zesty notes.
Why This Works
The fresh, raw herbal marinade added at the end preserves the vibrant color and bright flavor of the dish.
The Upgrade
Add a handful of toasted pine nuts for an extra layer of crunch.
Chef's Secret
Michelin TechniqueDon't overcook the shrimp; they should be cooked just until the tails curl into a C-shape.
Ingredients
Total time including resting: 40 min
Directions
Combine herbs, garlic, spices, lemon juice, and olive oil in a blender to make a coarse paste (chermoula).
3 minMarinate the shrimp in half the chermoula for 15 minutes.
15 minHeat a tagine or deep sauté pan over medium-high heat with a drizzle of oil.
2 minAdd the shrimp and cook until they turn bright pink, about 3 minutes.
3 minStir in the remaining chermoula and cook for another minute until aromatic.
1 minServe immediately in the pan to retain heat and aromatics.
Wine Pairing
Sauvignon Blanc
White Wine
The BottleCloudy Bay Sauvignon Blanc
The intense herbal profile of the chermoula marinade demands a wine with green, aromatic qualities. The wine's crispness acts as a bridge to the fresh cilantro and parsley.
Nutrition per Serving
320
calories
38g
protein
5g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Couscous with Toasted Almonds
Prepare quick couscous with butter and toasted almonds to provide a nutty, light texture alongside the zesty shrimp.
Ingredients
Directions
Place almonds in a dry skillet over medium heat and toast, stirring constantly until golden brown, approximately 3 minutes; remove immediately.
In a medium heat-proof bowl, combine dry couscous and salt.
Pour the boiling water over the couscous and stir once.
Cover the bowl tightly with plastic wrap and let steam for 5 minutes.
Remove the wrap, add the butter, and fluff the grains thoroughly with a fork until butter is fully incorporated.
Fold in the toasted almonds and serve immediately alongside the shrimp tagine.
Side Dish
Cucumber Yogurt Salad
Dice cucumber into yogurt with dried mint for a cooling side that perfectly mirrors the Egyptian herb profile.
Ingredients
Directions
Combine Greek yogurt, microplaned garlic, and salt in a mixing bowl until fully incorporated.
Fold in the finely diced English cucumbers, ensuring they are evenly coated by the yogurt base.
Sprinkle the dried mint over the mixture and gently fold once to distribute without bruising the cucumber.
Transfer to a serving bowl and drizzle the surface with high-quality extra virgin olive oil.
Chill for 10 minutes to allow the flavors to harmonize before service alongside the shrimp tagine.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.