![Moroccan Shrimp](https://chewonthis.blog/wp-content/uploads/2020/02/MoroccanSpicedShrimp.png)
Moroccan Spiced Shrimp
Dinner tonight was shrimply the best!
![Moroccan Spiced Shrimp](https://chewonthis.blog/wp-content/uploads/2020/02/MoroccanSpicedShrimp.png)
Spicy Moroccan shrimp served with a delicious sauce made with If & When Moroccan preserved Meyer lemon paste atop a couscous and quinoa medley!
So good, it was hard to share…but I did because I’m not shellfish!
![Moroccan Shrimp](https://chewonthis.blog/wp-content/uploads/2020/02/MoroccanSpicedShrimp-150x150.png)
Moroccan Spiced Shrimp
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon Ras El Hanout spice blend
- 1 pound jumbo shrimp peeled and deveined
- 1/4 teaspoon salt
- 1/4 cup vegetable stock
- 1 tablespoon If & When Moroccan preserved Meyer lemon paste
Instructions
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Heat the olive oil in a large pan over medium high heat
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Stir the Ras El Hanout into the oil, cook about 30 seconds until fragrant
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Add the shrimp and cook until pink
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Season with salt
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Add the vegetable stock and lemon paste, stirring to make a sauce
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Enjoy!
![Moroccan Spiced Shrimp](https://chewonthis.blog/wp-content/uploads/2020/02/Moroccan-Spiced-Shrimp.png)
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