We’re back with another round of Come Cook With Us sponsored by Peterborough Mitsubishi! Dan and I are also joined again by Lorianne Stenson, the owner of Algonquin Catering.
This series has been so fun! For our third time cooking, we’re making Crispy Sweet & Spicy Shrimp with Moroccan Couscous. This recipe can also be made with chicken instead of shrimp.
Crispy Sweet & Spicy Shrimp with Moroccan Couscous
INGREDIENTS
1 bag of raw shrimp OR 6 shrimp per person if you’re buying fresh
Your marinade:
3 tablespoons Olive or vegetable oil
2 Teaspoons garlic powder
2 Teaspoon cumin
1 Teaspoon chilli powder
2 Teaspoons brown sugar
2 Teaspoon ground ginger
1 teaspoon cinnamon (optional)
Black pepper and salt to taste
Chopped parsley or green onions to garnish
Moroccan Couscous :
1 cup of couscous
2 cloves of chopped garlic
Fresh parsley & fresh cilantro
1 fresh lemon
2 teaspoons olive oil
1/2 cup of raisins
1 teaspoon cumin and cinnamon (cinnamon can be optional)
1 can of drained and washed chick peas
Salt and pepper
1 1/4 cups boiling water
Bowl
Saran Wrap
METHOD:
Crispy Spicy Shrimp
Pat fresh shrimp dry OR defrost your shrimp and pat it dry.
Then place in a bowl, mix with all the remaining ingredients except for your parsley or green onions.
*(only use half of your oil) This needs to marinade for at least 20 minutes covered in your fridge.
Serve immediately
Moroccan Couscous
First turn on your kettle or boil 1.5 cups of your water
This recipe will keep in the fridge for up to 4 days. It was such a good change, and so yummy!
