Tangerine Shrimps of Morocco
Tangerine Shrimps of Morocco
(A fabulous shrimp starter with sweet pungent earthy flavors of corn husks, saffron and harissa spice)
Things you need
2 lbs. Jumbo Shrimps or Prawns, picked fresh
½ Tangerine, sliced with skin on
Oil to brush spring form
For the marinade:
3 tbsp. Harissa paste
2 tbsp. Ajvar paste .
2 tbsp. Tangerine juice, freshly squeezed
2 tbsp Date Syrup or Brown Sugar
1 pinch Saffron, pulverized & soaked in 2 tbsp. milk
3 tbsp. Butter
Salt and Black Pepper to taste
Prepare shrimps and the marinade
- Rinse shrimps in cold water and devein. Leave the tail on or remove
- Whisk all the ingredients in a bowl and season with salt and black pepper
- Mix well and allow the shrimps to rest for 15-30 minutes
- Meanwhile, soak the corn husk in warm water for 20 minutes
Assemble a round pan
- Tight the spring form pan and generously brush the base with the cooking oil
- Fold the corn husk tightly around the inner circle and the bottom of the pan
- Arrange the shrimps standing in circular over the corn husk
- Decorate orange slices over the shrimps for the tanginess to flow with heat
- Cover with the aluminum baking foil
Brush with butter and bake
- Pre-heat oven at 400F and bake for 10-12 minutes in the middle rack
- Remove the foil cover and baste with butter. Broil for a minute to give a char
Plating in burnt corn husk
- Place the pan in a ready to serve dish and slowly loosen the spring form
- Release the base and gently lift the ring leaving the corn husk in the tray
Enjoy the happy faces around the cocktail table
Tools you need
- Springform baking pan
- Corn Husks, soaked in water
Page 8 of Book: "Home Cooking -Recipes for Multicultural Gatherings"
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