Spicy Moroccan-inspired shrimp salad

Low-cal shrimp, fresh veggies, and the kick of curry1 pound of peeled and deveined large shrimp – you can buy them this way. Or if you can, get fresh Matane shrimp from Quebec, or fresh small gulf shrimp – they are delicious too! Small shrimp are fabulous in salads, but make sure they ultra-fresh!

 
Add to shrimp and toss:½ tsp cayenne
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 crushed clove of peeled garlic
Refrigerate for 20 minutes or more
 
Sauté the shrimp in Pam or 1 scant tsp of good oil on medium-high heat. Shrimp are done when they are just opaque. Cool.
 
Add:
¼ cup each thinly sliced: celery, sweet red pepper, sweet yellow pepper, sweet onion
Add: 1 scant tbsp good quality mayo
Juice from 1-2 limes
1 tbsp good spicy curry powder Jamaican or any mellow blend of curry.
½  cup cashews or almonds
 
Serve on shredded lettuce or in mini baguettes.
 
Share



Savory pumpkin soup garnished with grilled shrimp

Savory pumpkin soup garnished with spicy grilled shrimpThis soup is delicious on a chilly winter night. It takes just minutes to make this savory earthy pumpkin soup redolent with smoky cumin and hints of garlic and chili. Top it with a few grilled shrimp or toasted croutons. 

Chop 1 small sweet onion (a generous ½ cup)
Crush or smash flat and dice 2 cloves of peeled garlic
Sweat them (do not brown) in a small amount (1-2 tbsp.) of good olive oil
Add
1 tsp cumin
½ tsp or 1 tsp dried chili flakes depending on taste.  I like it hot.
Stir
Add 1can (15 ounce/ 425 gram pureed pumpkin. I like organic, but do not use pie filling by mistake.
Add 1 quart or liter (about 4 cups) of chicken stock, or use home made if you have it.
Stir and simmer slowly for 10 minutes
Add 2 tsp of maple syrup or a sweetener of your choice
2 tsp of kosher salt and fresh pepper to taste
Finish with 1-2 tsp of Meyer lemon oil
Add juice from half a lemon and correct salt and pepper
 
Shrimp for garnish
Peel four large shrimp per person before you begin the soup. Rinse the shrimp and pat them dry.
Mix dry spices: 1 tsp Hungarian sweet paprika, ½ tsp oregano, ½ tsp thyme, 1 tsp season salt, and ¼ tsp cayenne. Macerate for at least 20 minutes.
 
Sauté in a hot pan until pink about 20 minutes.
Place the shrimp on the rim of a soup cup or bowl.
 
For the crouton garnish:
Toast thick bread. Rub with a peeled garlic clove and brush with olive oil or butter. Sprinkle with a light grating of fresh parmesan. Place under broiler for a minute or two.
 
Share