Moroccan Shrimp
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Moroccan Spiced Shrimp

Dinner tonight was shrimply the best!

Moroccan Spiced Shrimp

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 Spiced Shrimp
Author: Isis
  • 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
  1. Heat the olive oil in a large pan over medium high heat
  2. Stir the Ras El Hanout into the oil, cook about 30 seconds until fragrant
  3. Add the shrimp and cook until pink
  4. Season with salt
  5. Add the vegetable stock and lemon paste, stirring to make a sauce
  6. Enjoy!
Moroccan Spiced Shrimp
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