Dinner tonight was shrimply the best!
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!
- 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
Heat the olive oil in a large pan over medium high heat
Stir the Ras El Hanout into the oil, cook about 30 seconds until fragrant
Add the shrimp and cook until pink
Season with salt
Add the vegetable stock and lemon paste, stirring to make a sauce